Instructions

1. In a large bowl, cream the butter and sugar. Then add egg and continue mixing until the mixture is fluffy and the sugar is mostly dissolved.
2. Add the flour, ginger, salt, baking soda to the butter and sugar mixture and mix thoroughly to combine.
3. Preheat the oven to 180*C/360*F
4. Using a small ice cream scoop or 2 two teaspoons, scoop the cookies onto a lined or non-stick baking sheets. There is no need to flatten them as they will do this naturally.
5. Place the tray in a preheated oven and bake for 20 mins until golden brown.
6. Allow the cookies to rest a few mins before transferring them to a cooling rack.
7. When the gingersnaps have completely cooled, transfer them to an airtight container for storage. If they make it that far :)

• Servings : 35
• Ready in : 35 Minutes
• Recipe Type : Desserts