Ingredients
-
3⁄4 cup (1½ sticks) Butter
-
1 cup packed light Brown Sugar
-
1⁄4 cup Apple Cider Molasses
-
1 Egg
-
2 cups all-purpose Flour
-
2 tablespoons ground Ginger
-
2 teaspoons Baking Soda
-
1⁄2 teaspoon ground Cinnamon
-
1⁄4 teaspoon ground Cloves
Directions
These cookies are eponymously snappy, featuring both a crispy edge and a chewy interior just the way we like them. Our friend Catherine calls this “the holy grail of cookie textures.” So right she is! The cidersnaps really look the part with their crags and delicious brown hue, so good luck pacing yourself.
Steps
|
1
Done
|
Combine the butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy. Add the molasses and beat until incorporated. Add the egg and beat again to incorporate. |
|
2
Done
|
Combine the flour, ginger, baking soda, cinnamon, and cloves in a medium bowl and whisk together. Stir the dry mixture into the wet mixture, mixing thoroughly. Cover and refrigerate for at least 1 hour. |
|
3
Done
|
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. |
|
4
Done
|
Roll the dough into tablespoon-size balls and set on the baking sheets, spacing the balls 2 inches apart. Bake for 12 minutes, or until the cookies are browning at the edges. |
|
5
Done
|
Cool the cookies on a wire rack and then store in an airtight container. |
