Soft Gingersnap Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted

Found on twopeasandtheirpod.com

Description

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 3/4 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• 1 cup granulated sugar, to roll the cookie dough in

Directions

• Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat. In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside. In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in. Dont over mix. Form the dough into tablespoon sized balls. Roll the dough in the granulated sugar. Place the cookie dough balls on the prepared baking sheet, about 2 inches apart. I pressed down on the cookies slightly with a spatula to help them flatten out. If you like puffy cookies, dont press them down. Bake for 8 minutes and no longer, you want the cookies to stay soft. Let the cookies sit on the baking sheet for two minutes, then transfer to a cooling rack to cool completely. Note-the cookies will keep in an airtight container on the counter for up to 4 days. The cookies can be frozen for up to 1 month.