Gingersnap – recipe from martha’s baking handbook

1. beat 1 1/2 sticks of unsalted butter, 1 cup of light brown sugar, 1 1/2 tablespoons of grated fresh ginger, 1/4 cup of unsulfered molasses
2. whisk together 1 cup of flour, 1 teaspoon of baking soda, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1/2 teaspoon of salt

3. mix in 1 large egg when batter is light n fluffy
4. when batter is smooth…slowly add in flour mixture

5. mix until just combined
6. remove from bowl n chill dough for at least 1 hr or overnight

7. remove from fridge and roll a small ball about 1″ n coat with sugar
8. bake at 350 deg F for about 15-18 mins

they came out perfectly round….n my house smells like xmas again…that’s a good feeling


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