Earthbound Farm Ginger Snaps

1. 1

   Position a rack in the center of the oven and preheat the oven to 350F.

2. 2

   2 baking sheets with parchment paper waxed paper and set them aside.

3. 3

   Place the butter and 1 cup of the in a medium-size mixing bowl.

4. 4

   Beat an electric mixer at medium speed smooth, 2 to 3 minutes.

5. 5

   Add the egg molasses and beat until combined, 1 minute.

6. 6

   Whisk together the flour, ginger, cinnamon, baking soda, and salt in a small bowl.

7. 7

   With the mixer on low speed, slowly add the flour mixture to the butter mixture and beat until the dough is smooth.

8. 8

   Roll pieces of the dough between your palms to form 1-inch balls.

9. 9

   Lightly dip the tops of the balls in the remaining 1/2 cup of sugar.

10. 10

    Arrange the dough balls on the prepared baking sheets, sugar side up, 2 inches apart.

11. 11

    Bake the cookies until they are very fragrant and cracks appear on top, 8 to 12 minutes.

12. 12

    Place the baking sheets on a wire rack cool for 5 minutes.

13. 13

    Then, using a spatula, remove the cookies from the baking sheet and place them directly on the rack to finish cooling.

14. 14

    The cookies can be stored in an airtight container for 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.