Gingersnap Cookies

2 cups AP flour
1 Tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup unsalted butter (1 1/2 sticks)
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup sugar and 1 tsp ground cinnamon mixed together

Heat oven to 350. Whisk the first 5 ingredients together in a medium bowl. Beat the butter until creamy. Add the 1 cup of sugar gradually and continue beating. Beat in the egg and the molasses. Mix into this about 1/3 of the flour mixture, stirring and blending well. Repeat until all is added. Roll the dough into small balls (~ 1 teaspoon of dough), dredging each in the cinnamon-sugar mixture. Place 2 inches apart on a ungreased baking sheet. Bake 10-13 minutes until the tops are rounded and slightly cracked. Cool on a wire rack.

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