I love a gingersnap that is a perfect combo of crunchy and chewy. This recipe is adapted from one my mom makes, and they are winners!
Your cookies will have a crackle on top when they are done! I love to sprinkle mine with extra cinnamon sugar when they are straight out of the oven.
Ingredients
Fancy molasses
Granulated white sugar
Brown sugar
Egg
Egg yolk
Ground cinnamon
Ground ginger
Baking soda
Flour
Salt
Granulated white sugar
Cinnamon
Instructions
-
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt. Set it aside.
-
In a separate bowl, (or in the bowl of a stand mixer) beat the butter for two minutes until it is light and fluffy. Add in the sugars and mix until creamy. Add in the egg, egg yolk and molasses and beat until well combined.
-
Slowly add the flour mixture to the wet ingredients. Beat until the flour is incorporated and dough forms.
-
Place your dough in the fridge for 20 minutes. Meanwhile preheat the oven! While preheating, clean up and make your cinnamon sugar!
-
To make the cinnamon sugar: In a small bowl combine the 1/2 cup sugar and the 1/2 tsp cinnamon. You will use this to roll the dough balls in and top fresh cookies with a sprinkle of sugar fresh out of the oven.
-
Take 1 tablespoon of dough and roll it into a ball using your hands. Then, roll the cookies in the cinnamon sugar on a shallow plate. Place on cookie sheet allowing room for them to spread. When not using the dough place it back in the fridge.
-
Bake for 8 – 10 minutes. Cookies will have a cracked top and slightly golden brown bottoms.
