Irish Ginger Snap Cookies
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.