Christmas time = Gingerbread people and houses and snaps, etc. My husband loves gingerbread in all of the previous mentioned forms. Me - not so much.
Why, you ask? Because most of the time they are neither moist nor chewy - the way that I like my desserts. They are crisp and crunchy and just not the delectible goodness I like in a cookie.
But, being the "good wife" that I am - I want to bake some for my husband. But I just hate getting in the kitchen and making something that I don't even like - that I don't even get to enjoy when I am done.
Thus, the search began for a soft and chewy ginger snap recipe began. And...wah la! I found one! I altered it just slightly and let me tell you - they have the great taste that he loves and the the moistness I crave. So, before you read - beware! Once you make these - you might not be able to stop (eating them)! :)
Enjoy!
Soft & Chewy Gingersnaps
Ingredients:
Directions:
- Preheat oven to 350 degrees.
In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended.
Combine the flour, ginger, cinnamon, cardamom, baking soda and salt; stir into the molasses mixture to form dough.
Roll dough into 1 inch balls and roll the balls in the cinnamon sugar mixture.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Makes approximately 2 dozen cookies.
Tip: You can place the balls on wax paper, get a
cinnamon sugar shaker and sprinkle them with the mixture, move them onto a cookie sheet, and then fold up the wax paper and put the extra mixture back into the canister. Very easy and inexpensive!
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