Chewy Ginger Snap Cookies baked the old-fashioned way with molasses and earthy christmassy spices, the best cookies for the festive season. Call them ginger molasses cookies, ginger nut cookies or simply ginger cookies, you know you are in for a treat. The ginger snaps are a traditional Christmas cookie recipe popular all over the world. They are a great edible gift too, and great fun to bake with the kids too.
In a large bowl, beat together the soften butter with the sugar until you get a smooth paste.
Add the egg and beat again well so that the egg can be fully incorporated.
Add the spices, molasses, mix again, then add the flour and bicarbonate of soda and mix to get a soft sticky dough.
Take about one tablespoon of dough, roll it into a ball, then dip it into the sugar to coat.
Arrange on a baking tray lined with non-stick paper, leaving at least one inch between each dough ball; depending on the size of your baking tray, you should not have more than 6 balls baking at a time.
Bake in the preheated oven at 180 degrees Celsius (360 Fahreneheit) for 12-15 minutes or until the cookies are spread nicely and the edges are slightly crispy.
At this stage, the cookies are still soft, but leave them to cool down on the baking paper for at least 5 minutes before transferring them to a cooling rack. If the cookies are too soft, they will take the shape of the cooling rack.
Repeat with the remaining dough.