Gingerbread Cookies
These thin, crispy Gingersnap Cookies are packed full of flavor and are a snap to bake. Make them your new favorite holiday cookie!
Ingredients
- 1-1/2 cup 3 sticks unsalted butter, softened
- 2-1/2 cups sugar divided
- 2 eggs beaten
- 1/2 cup molasses
- 1 Tablespoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cloves
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 4 cups all-purpose flour
Instructions
- In an electric mixer, cream softened butter with 2 cups sugar until light and fluffy. Add eggs and molasses; mix until combined. Add baking soda, salt, cloves, ginger, and cinnamon; mix until combined.
- Slowly add flour, mix thoroughly.
- Chill dough for 1-2 hours.
- Place 1/2 cup sugar in a shallow tray. Roll dough into 1 inch-balls, and coat with sugar.
- Place dough balls on ungreased cookie sheets. Bake at 375 degrees for 12-14 minutes, to desired crispness. (Cookies will get crisper as they cool.) Rotate racks in the oven halfway through baking to prevent over-browning.
- Cool on wire racks.
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