Gingersnap Cookies… perfectly crunchy and chewy. These are great any time of year, but especially delicious around the holidays!
Ingredients
- 3/4 Cup Cup of Donia Farms Sea-Salted GrassFed Butter Softened
- 1/4 Cup Molasses
- 3/4 Cup Granulated White Sugar
- 1/4 Cup Brown Sugar
- 1 Tbsp Ground Ginger
- 1 Tsp Ground Cinnamon
- 2 Tsp Baking Soda
- 1 Egg
- Granulated White Sugar For Rolling dough balls
Servings:
Instructions
- Preheat Oven to 350 Degrees (Note, allow 20 minutes for dough chill time)
- In a bowl, whisk together the flour, baking soda and spices
- In a separate bowl, beat the butter until light and fluffy. Add in the sugars, and beat until creamy. Add egg and molasses and beat until well combined.
- Slowly add flour mixture to the butter mixture until flour incorporated and dough forms.
- Take one tablespoon of dough and roll into a ball. Then, roll the ball in cinnamon sugar.
- Place dough balls on plate and chill for 20 minutes in the fridge before baking.
- Transfer dough balls to cookie sheet placed at least two inches apart. Cook in preheated oven for 8 minutes.
- Enjoy with tall glass of milk!
