Old fashioned ginger snap cookies are chewy on the inside and slightly crisp on the outside, with a nice level of spice. Perfect for a holiday cookie exchange!
With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.
Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.
Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes.
Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!