Ginger Snaps

  

 Ingredients

225 gm white butter softened

brown sugar 100 gm

sugar 200gm

molasses 40 gm

egg 1

vanilla  extract 1 tsp

maida 3 cups

salt 1 tsp

ginger pdr  4 tsp

cinnamon pdr 1 tsp

cardamom pdr 1/2 tsp

Demerara sugar for rolling 

 

Method

 Preheat the oven to 350°F/180°C. Line 2-3 baking sheets with parchment paper.

In a bowl take butter, brown sugar, granulated sugar, and molasses together and mix with a hand mixer until light and fluffy. Add the egg and vanilla and mix to combine.

Sift together the flour, baking soda, salt and spices in a small bowl. Add to the mixer and mix until just combined.

Using cookie scoop, scoop balls of dough, and place them onto a prepared baking sheet. Roll each ball of dough between your hands to form a ball, then roll in the demerara sugar before placing on the baking sheet.

Bake the cookies for 16-17 minutes or until puffy and set around the edges. Remove from the oven.  Cool on the pan for 5 minutes. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs