Soft Gingersnap Cookies are a long time favorite for their soft chewy texture! We love this ginger cookie made with butter and molasses.
Form dough into balls ( I used a 1-inch cookie scoop) and roll each ball of dough in granulated. raw or powdered sugar.
Bake on ungreased baking sheet for 8 minutes or until set. Do not over bake.
Cookies will be puffy when removed from oven, but will flatten as they cool. Tops will look cracked. Makes about 4-5 dozen, depending on size of scoop.
-You may make the dough and store in refrigerator up to one week until ready to bake, or freeze dough after shaping into balls.
-When freezing cookies after baking, let cool completely. Lay cookies flat on a jelly roll pan or large container. Place cookies in single layers in pan, separate with wax or parchment paper.
-Modifications for making in Spain (or other high humidity, low altitude area):
1 egg, 1 yolk
1-2 tablespoons less molasses
2 tablespoons added flour