Ginger Snap Biscuits
Posted by Seth
Salt, All-Purpose Flour, Baking Soda, Ground Cloves, Granulated Sugar, Unsalted Butter, Molasses, Ginger, Ground Cinnamon
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Ginger Snap Biscuits Recipe
These traditional ginger snap cookies are ideal for any occasion. They're crispy on the outside and soft on the inside, with a spicy ginger flavour that bursts through. They go great with a cup of tea or coffee.
Ingredients
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1 lb
- 1/2 cup unsalted butter, room temp
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Whisk together the flour, ginger, cinnamon, cloves, baking soda and salt in a medium mixing bowl.
- Cream the butter and sugar together in a large mixing bowl with an electric mixer until light and fluffy.
- Beat in the molasses and egg until well combined.
- Mix the dry ingredients into the wet ingredients until they are just combined.
- Drop the dough onto parchment-lined baking sheets with a small cookie scoop, spacing the dough balls about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are firm and the centres are soft.
- Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
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