GINGER SNAPS:
-2 1/4 CUPS ALL PURPOSE FLOUR(270G)
-2 TSP BAKING SODA
-2 1/2 TSP GROUND GINGER
-1 TSP GROUND CLOVES
-1 TSP GROUND CINNAMON
-1 TSP KOSHER SALT
-3/4 CUP UNSALTED BUTTER(SOFTENED)
-1/2 CUP LIGHT BROWN SUGAR(PACKED)
-1/3 CUP DARK MOLASSES
-1 EGG
-1 TSP VANILLA EXTRACT
-1/4 CUP GRANULATED SUGAR(FOR ROLLING)
METHOD:
1. COMBINE FLOUR, BAKING SODA, SPICES AND SALT IN A BOWL AND WHISK TOGETHER.
2. CREAM TOGETHER BUTTER, BROWN SUGAR, MOLASSES AND VANILLA IN A MIXING BOWL. ONCE MIXED ADD ONE EGG AND CONTINUE MIXING UNTIL COMBINED.
3. ADD DRY INGREDIENTS TO BUTTER AND SUGAR MIXTURE AND MIX UNTIL NO DRY FLOUR REMAINS. COVER AND PLACE DOUGH IN THE FRIDGE FOR 1 HOUR.
4. REMOVE DOUGH FROM THE FRIDGE, FORM INTO BALLS(ABOUT THE SIZE OF A GOLF BALL) AND THEN ROLL AND COAT IN GRANULATED SUGAR. PLACE ON PARCHMENT LINED BAKING SHEET AND BAKE AT 350F FOR 15-17 MINUTES.
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GINGER SNAPS 💥💥
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