English Ginger Snaps

Name: English Ginger Snaps
Ingredients: 1/2 cup unsalted butter at room temperature; 1 cup white sugar; 2 cups sifted all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1 large egg; 1 teaspoon white vinegar; 4 tablespoons molasses

11 ingredients

13 steps

Ingredients

1/2 cup unsalted butter at room temperature
1 cup white sugar
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon white vinegar
4 tablespoons molasses

Directions

1

Preheat oven to 325 degrees.
2

Cream the butter and the sugar.
3

Sift in the flour with the baking soda and add the salt.
4

Mix together the ginger, cloves and cinnamon and set aside.
5

Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
6

Using your hands, shape the dough into balls one inch in diameter.
7

Place them an inch apart on a baking sheet.
8

Slightly flatten the balls with the wet prongs of a fork.
9

Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern.
10

The cookies should be about one-half inch high.
11

Bake for 18 to 20 minutes.
12

Let the cookies cool on the baking sheets for five minutes.
13

Then remove them with a spatula and cool on a rack.