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.
Course Dessert, Snack
Dish Type cookies
Cooking Style Baking
Seasonal Holiday season
Prep Time 20mins
Cook Time 11mins
Total Time 31mins
Author Tina Casaceli
1 1/3cupsunsalted butter
1cupdark brown sugar
granulated sugar for rollingoptional
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.