Milk & Cookies Gingersnaps
This easy gingersnaps recipe makes cookies with crisp edges and a moist interior. The generous dose of ginger gives them an addictive heat. A reliable recipe, you can count on this one working every time.
Ingredients
- 4 cups flour
- 5 tbsp ground ginger
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- 1 1/3 cups unsalted butter
- 11/2 cups granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp apple cider
- granulated sugar for rolling optional
Instructions
- Strain together flour, ginger, baking soda, cinnamon, cloves, and salt.
- Using an electric mixer, mix butter and sugar on medium low 2-3 minutes.
- Add egg, mix well.
- Add vanilla and cider mix well
- Reduce mixer to low add dry ingredients in 3 additions, mixing just until combined.
- Refrigerate dough until well chilled, approximately 1 hour.
- Preheat over to 350 degrees.
- Scoop dough by the tablespoon and roll into a ball. Then roll in sugar before baking, (optional). Bake on a cookie sheet for 9-11 minutes or until bottom is golden.