Gingersnaps pair beautifully with spiced cider since many of the spices used in the cider are also present in the cookies. Give yourself a special treat by topping your cider with a dollop of whipped cream and a sprinkle of nutmeg. You'll think you're in a Norman Rockwell painting!
- 2 c. flour
- 1 c. sugar
- 3/4 c. butter, softened
- 1/3 c. molasses
- 3 T. milk
- 1 egg
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/8 tsp. salt
- Extra sugar for sprinkling
Combine the flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt in a large bowl. Beat well to combine. Cover and chill in the refrigerator for at least 4 hours (overnight works very well).
Preheat the oven to 350 degrees F. Drop the dough by rounded tablespoonfuls onto an ungreased cookie sheet about 2 inches apart. Sprinkle generously with extra sugar.
Bake for 10-12 minutes. Remove to a wire rack to cool completely. Store in an airtight container and enjoy!
- Yields: 4 dozen cookies
- Preparation Time: 30 minutes plus chilling time
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