In a large bowl, beat together the brown sugar and butter until blended. Beat in egg, once mixed beat in molasses. Set aside.
In a separate bowl, combine the flour, ginger, baking soda, cinnamon and cloves. Stir together. After mixed, gradually add the mixture to the brown sugar mixture.
Cover and refrigerate dough for 2-3 hours.
Preheat oven to 350° F.
Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on baking sheets coated with cooking spray.
Place baking sheets in oven and bake for 9-11 minutes. Allow to cool for 1 minute before transferring to wire racks.
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Chewy Gingersnaps
Serves 36 cookies
Ingredients:
1 1/2 teaspoons ground ginger
1 cup packed brown sugar
3/4 cup melted butter
1/4 cup molasses
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
1 egg
Directions:
In a large bowl, beat together the brown sugar and butter until blended. Beat in egg, once mixed beat in molasses. Set aside.
In a separate bowl, combine the flour, ginger, baking soda, cinnamon and cloves. Stir together. After mixed, gradually add the mixture to the brown sugar mixture.
Cover and refrigerate dough for 2-3 hours.
Preheat oven to 350° F.
Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on baking sheets coated with cooking spray.
Place baking sheets in oven and bake for 9-11 minutes. Allow to cool for 1 minute before transferring to wire racks.
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