Kim's Kitchen

Soft Ginger Snaps

• 4 C. Flour
• 1 tsp. Baking Soda
• Pinch of Salt
• 1 T. Ground Ginger
• 1 T. Ground Cinnamon
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Clove
• 10 T. Butter, Softened
• 3/4 C. Packed Brown Sugar
• 2/3 C. Molasses
• 1 Egg
• 1 tsp. Vanilla Extract
• Cinnamon Sugar

Preheat oven to 350

In a small bowl mix together Flour, Baking Soda, Salt, Ginger, Cinnamon, Nutmeg & Clove. Set aside.

Using a mixer in a large bowl beat butter for 1 minute on medium until it's smooth & creamy. Mix in Brown Sugar & Molasses. Beat on medium speed until combined & creamy, scraping side of bowl as necessary. Beat in Egg & Vanilla on high for 2 minutes, scraping sides of bowl.

Add in Flour Mixture with beater on low until thoroughly combined.

Spray cookie sheets with nonstick spray or line with parchment paper. Using a teaspoon, drop cookies onto cookie sheets. Sprinkle with Cinnamon Sugar.

Bake for 9-10 minutes (bottom edges will start to darken). Remove from oven and allow to sit on cookie sheets for a few minutes before removing.

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