Gingersnap Cookies
Bits of crystalized ginger make these cookies truly something special. Subtle spice and heat with a chewy center, these cookies are some of my very favorites.
Ingredients
- 2 c all purpose flour
- 2 tsp baking soda
- 3/4 tsp kosher salt
- 4½ tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 c sugar
- 1/4 c molasses
- 3/4 c cold unsalted butter
- 1 egg
- 1/4 c crystallized ginger finely chopped
Instructions
- In a stand mixer with the paddle attachment or with a hand mixer mix up your butter until it's just breaking up. Add in the sugar and mix until it's incorporated.
- Then add in the molasses and egg. Mix until just incorporated. (Spray your 1/4 measuring cup with cooking spray before adding your molasses, the molasses will slide right out without any problems).
- In a small bowl mix together the flour, salt, ginger, cloves, cinnamon and crystallized ginger.
- Add half the dry mixture to the wet mixture and mix until just incorporated. Add in the remaining dry ingredients and mix until it's well blended.
- Spray two cookie sheets with non stick spray. Roll small amounts of dough between your hands into balls and then place on the cookie sheet. The balls should be slightly smaller than a golfball. This will give you 24 cookies.
- Bake in a 350 degree oven for 15 minutes or until the bottoms are browned. Allow them to cool in the pan for about a minute before removing to a wire rack.