Ingredients
Method
Prepare the Dough
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the molasses and egg to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Chill and Shape
- Divide the dough into two equal portions and shape each into a disc.
- Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
Bake the Cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thick.
- Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Sprinkle the tops with granulated sugar.
- Bake for 8-10 minutes, or until the edges are firm and the centers are slightly soft.
Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Gingerbread Snaps with a cup of tea or coffee!
Nutrition
Notes
For a decorative touch, consider icing the cookies after they have cooled. Store in an airtight container to keep them fresh.