Crisp and Chewy Ginger Snap Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 1/2 cups Sugar
  • 1 Sugar

• Dairy

  • 3/4 cup Butter, unsalted

Found on whitelightsonwednesday.com

Description

Ingredients

• 1 1/2 cups sugar
• 3/4 cup unsalted butter, room temperature
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Extra sugar, for dusting

Directions

• Preheat oven to 360 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
• In a large bowl, beat together sugar and butter until pale and fluffy, about 1 minute. Add egg and molasses; mix until well combined. Scrap sides of bowl as needed.
• In a medium mixing bowl, combine flour, baking soda, cinnamon, and ginger.
• Add flour mixture to butter mixture in two additions, mixing until just combined after each addition. Dough will be slightly wetter than your usual cookie dough.
• Place about 1/3 cup sugar in a small bowl.
• Using a small cookie scoop, portion dough onto the baking sheet, about 2 inches apart. Pick up one scoop of dough, and roll it into a ball using your hands. Roll the dough ball in sugar until completely coated. Place back on baking sheet. Gently press the top of the dough with a fork to flatten it slightly. Repeat with remaining dough.
• Bake for 10 to 12 minutes. Dough will spread! Remove from oven and cool for 2 minutes of the pan. Transfer cookies to a wire rack to cool completely. Dip in boozy laced eggnog by the tree and chow down. Store in an airtight container for up to 1 week...if they last that long.