December 15th, 2010 
TheSaltyChef | 3/4 cup molasses 1/3 cup packed brown sugar 1/3 cup water 2 tablespoons butter, softened 3-1/4 cups all-purpose flour |
1 teaspoon baking soda 1/2 teaspoon ground allspice 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon |
Directions
1 In a medium bowl, mix together the molasses, brown
sugar, water and butter until smooth. Combine the flour,
baking soda, allspice, ginger, cloves and cinnamon, stir them
into the wet mixture until all of the dry is absorbed.
Cover the dough and chill for at least 3 hours.
2 Preheat oven to 350 degrees F. On a
lightly floured surface, roll the dough out to 1/4 inch
thickness. Cut out into desired shapes. Place cookies 1 inch
apart onto ungreased cookie sheets.
3 Bake for 8 to 10 minutes in the preheated oven. Remove
from the cookie sheets to cool on wire racks.
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While I like ginger snaps, my tastes usually are for soft chewy cookies. I’ll have to give this recipe a try. Thanks for sharing.
I had some homemade cookies like this today that were dipped in white chocolate and of coarse they were super delish.
That does sound good! Thanks for reading!