Classic Gingersnap Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1 1/2 cups Flour
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter

Found on seasonlycreations.com

Description

Ingredients

• 1½ cups flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• ¾ cup brown sugar, packed

Directions

• In a medium bowl, whisk flour, ginger, cinnamon, baking powder and salt together. Set aside.
• In a standing mixer or using a handheld mixer, cream butter and sugar together until light and fluffy.
• Gradually stir the flour mixture into the butter mixture. Scrape the bowl using a rubber spatula between additions. Dough will be crumbly (see photos).
• Divide the dough into one round log about two inches thick. Wrap in plastic wrap and chill in the refrigerator for two hours.
• After two hours, preheat oven to 350 degrees. Using a large, sharp chef’s knife, slice the cookies thin, about ⅛ inch thick. Place cookies on a baking sheet covered with parchment paper, about two inches apart from each other.
• Line baking sheets with parchment paper and bake cookies about 8 minutes, or just until the edges start to crisp. Allow cookies to cool on baking sheets for two minutes before transferring to a cooling rack. Store in an airtight container.