The Best Ever Ginger Snaps

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Allspice, ground
  • 2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3/4 cup Granulated sugar
  • 1/4 tsp Nutmeg, freshly ground
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted

Found on cookinginstilettos.com

Description

Ingredients

• 1/2 cup of granulated sugar
• 1/2 cup of light brown sugar
• 3/4 cup of unsalted butter, softened
• 1/4 cup of molasses
• 1 egg at room temperature
• 1/2 teaspoon of vanilla extract
• 2 1/4 cups of all purpose flour
• 2 teaspoons of baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ginger
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground allspice
• 1/2 teaspoon of salt (I love using The Little Red Kitchens Vanilla Salt)
• 1/4 cup of granulated sugar
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of freshly ground nutmeg

Directions

• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and butter until everything is light and fluffy.
• On slow speed, beat in one egg.
• Add the molasses and vanilla extract and mix until combined.
• In a large bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg and salt.
• Slowly incorporate the dry ingredients into the butter mixture until everything is just mixed.
• Form the dough into a disk and wrap with plastic wrap.
• Chill in the refrigerator for about an hour or so until everything is chilled thoroughly.
• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the remaining cinnamon and sugar.
• Remove the dough and unwrap. Using a small cookie scoop, scoop some of the dough and form into 1 inch balls or so.
• Toss the dough balls in the cinnamon sugar mixture until coated and place on a parchment lined cookie sheet. The dough will rise and then spread so give it some room.
• Bake for about 12 minutes or so, until the cookies are puffed and cracked.
• Remove the pan to cool for 5 minutes or so and then remove the cookies to a wire rack to cool.
• Enjoy!