i think my favorite part about this recipe, you prep the dough and then let is chill so it is more manageable to roll into balls. this is great for a few reasons, i always make this dough first and bake it last and make and bake other cookie recipes while this one chills. chilling the dough results in a perfect cookie shape and size every time, as long as you roll the balls about equal size. another reason to love this recipe, you can make this dough a day or two in advance and let it sit in the fridge prior to guests coming over take the dough out, form into balls and pop it in the oven and perfection! fresh baked cookies that make your house smell amazing! what guest wouldn't be impressed?
Soft Gingersnap Cookies.
Serves: 5 dozen cookies.
1 1/2 cups butter (no substitutes), softened
2 cups sugar
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses.
2. In a second bowl combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg.
3.Gradually add to creamed mixture to the dry ingredients. Refrigerate for 1 hour or until dough is easy to handle.
4. Roll into 1-in. balls; roll in sugar until ball evenly covered. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.
i hope you are enjoying your holiday prep! check back tomorrow for my peanut butter cup cookie recipe!