Gingersnaps

By Laura77

These cookies are great on a cookie platter as they are not too sweet. Make these in miniature, using a pastry bag or cookie press with a 1/2 inch star or plain tip.

Ingredients

• 3/4 C unsalted butter
• 1 C dark brown sugar, firmly packed
• 1/4 C molasses
• 1 large egg
• 2 C all-purpose flour
• 1 t baking soda
• 1-1/2 t ground cinnamon
• 1/2 t ground cloves
• 2 t ground ginger

Preparation

Step 1

Preheat oven to 350 F. Line 3 baking sheets with parchment paper. Have ready a pastry bag or cookie press with 1/2 inch tip.

Place the butter and brown sugar in the bowl of an electric mixer and cream on the lowest speed with the paddle attachment. Add the molasses and egg and mix just until combined. Sift together the flour, baking soda and spices. Add to the butter mixture and blend well.

Fill the pastry bag two-thirds full and pipe 1 inch mounds of dough 2 inches apart on the baking sheets. Bake 10 to 12 minutes or until the cookies feel dry and firm on top. Cool for 10 minutes on baking sheets. Transfer to a wire rack to cool completely.

The cookies will keep for several weeks stored in an airtight container in the refrigerator.

Adapted from Special Desserts by Ann Amernick.