Updated: 12/12/2012 4:07 PM
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Chocolate Star Gingersnaps
Cookbook author, Mary Jane Miller takes the traditional gingersnap to a whole new level.
1 cup firmly packed brown sugar
3/4 cup Land O’Lakes® Butter
1/4 cup molasses
1 Land O’Lakes® All-Natural Eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup sugar
48 chocolate star or heart candies, unwrapped.
- Heat oven to 375°F.
- In large bowl, combine brown sugar, butter and molasses; beat at medium speed until smooth. Add 1 egg; beat well.
- Add flour, baking soda, ginger, cinnamon and cloves; beat until well mixed. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake at 375°F for 7 to 9 minutes or until tops are cracked and edges are set. Immediately press 1 candy in center of each cookie. Cool 1 minute. Remove from cookie sheets; place on wire racks.
- Cool about 3 hours or until candy is set before storing.