Irish Ginger Snap Cookies
Nobody can never feel bored of eating these sweets, soft on the inside, and crispy on the outside. The sugar coating make these cookies look even more appealing. Enjoy!
Nobody can never feel bored of eating these sweets, soft on the inside, and crispy on the outside. The sugar coating make these cookies look even more appealing. Enjoy!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar, dark
|
*
|
| 1 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
butter, unsalted
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cloves, ground
|
|
| 1 | teaspoon |
ginger
ground |
*
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar, dark
|
*
|
| 1 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
butter, unsalted
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cloves, ground
|
|
| 5 | ml |
ginger
ground |
*
|
| 5 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Add sugar, egg, salt, and butter together, cream with an electric mixer in a large bowl until light and fluffy.
Add flour, baking soda, and spices. Beat in a low speed until just incorporated and moist.
Roll teaspoonfuls of dough into balls and roll the balls in white sugar to coat.
Bake in preheated oven for 8 to 14 minutes, or until lightly browned and set.
Cool on wire racks completely and store in the air-tight container.
