You can tell by just looking at these cookies that they meet my Grandpa's criteria for a good ginger snap. I couldn't keep my hands off of them, not even long enough for MaMa to take a few photos.
These cookies are made with our new Joseph's Grainery Whole Grain Cookie Mix Base.
- 1/2 c butter, softened
- 2 c Joseph's Grainery Whole Grain Cookie Mix Base
- 1 c brown sugar, packed
- 2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 c molasses
- 1 egg
- 1 tsp lemon juice
- Preheat your oven to 375. In the bowl of your mixer, using the whisk attachment, cut the butter into the cookie mix and sugar until the mixture resembles fine crumbs. Add the spices and mix well.
- In a separate small bowl, blend together the molasses, egg and lemon juice. Add this to the crumb mixture and mix on low for 1 minute, allowing the dough to fully blend and come together.
- Form the dough into balls about 1 inch in diameter (we use our mini cookie scoop) and place on a greased cookie sheet. Bake for 8 to 10 minutes. Let cool and the cookies will harden creating that nice crisp snap.