Soft gingersnaps might embody the flavors of Christmas, but they are perfect for a fall gathering, too. I enjoy the flavors of cloves, cinnamon and ginger blended into this one delicious cookie.
—LARA PENNELL MAULDIN, SC
PREP: 15 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 3 DOZEN
1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
1. In a large bowl, beat brown sugar and butter until blended. Beat in the egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
2. Shape dough into 1 in. balls. Roll in sugar. Place about 2 in. apart on greased baking sheets.
3. Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks.