I have been selling these cookies for awhile now at the Farmer's Market and they always sell out. It took a bit of fiddling around with my recipe to get it to where I was really happy with it and wanted to share it with all of you! :)
Gingersnap Cookies **Click here to print this recipe**
3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
1/4 cup molasses
2 3/4 cups Baking Mix
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Sugar for rolling the dough in (I use Turbinado, or raw, sugar)
Preheat oven to 375 degrees. In a large bowl, cream together the butter and sugar until light. Add the egg and molasses and beat well. Stir in the Baking Mix, cinnamon, ginger and cloves, mix well.
Shape the dough into balls and roll in the sugar to coat.
Place the balls of dough onto a cookie sheet about 2 inches apart. Bake for 10 to 12 minutes or until lightly browned and crinkly on top. Let cool slightly before removing to a rack to cool completely.
These are a lovely, spicy, softer cookie. The Turbinado sugar adds a special touch and a little crunch. I hope you get a chance to try these for the upcoming Christmas cookie baking season! :)
Linking to The Country Homemaker Hop, Farmgirl Friday and the Farm Girl Friday Blog Fest.