Saturday, January 1, 2011

Chocolate Ginger Snaps

These were a huge hit with my hubby and our Christmas guests we had over.The picture is a little blurry (sorry ) Hubs got me a new camera and still had to adjust settings etc.

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2 sticks of butter softened
1 Cup packed light brown sugar
1/4 Cup molasses
1 egg
1 3/4 Cup all purpose flour
1/2 Cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon Cinnamon
1/2 teaspoon ground ginger
1 cup of sugar to roll cookies in

1. Preheat oven to 350 degrees F. In stand mixer, beat butter and sugar until light and fluffy. Slowly add in molasses and egg until well combined.

2. In a separate mixing bowl mix the flour, cocoa powder, baking soda, salt and cinnamon. Slowly add to wet ingredients, beat on low until just combined.

3. With a medium cookie scoop, scoop dough and roll into sugar then place onto silpat or parchment lined baking sheet. Press each cookie with the palm of your hand to about 1/2 inch thick. Bake cookies for 9-11 minutes or until cooked through. Remove and let cool for 5 minutes then transfer to cooling rack. Now, time to eat!

READ ME: Put dough in the fridge for 5 mins or so. I promise you it will be much easier to handle & won't stick to your hand so much when forming the balls to roll in the sugar Or take a small glob put it in the sugar and then roll it into a bowl and then roll in sugar again. Those options both make it easier to roll into small balls.


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