I found this recipe online and absolutely love it! The original recipe is from cookieandcups.com I decided to add a secret ingredient instead of using just the cinnamon that the recipe calls for. I found a special “Holiday Magic” blend that is sold at Stone Creek Kitchen store located in Monterey, Ca. I found that if you store these cookies in a glass jar the Cookie is no longer a gingersnap it’s more of a soft ginger cookie, still very delicious. If you want the gingersnap store in a tight sealed tin container this keeps the cookie crisp on the outside and soft in the middle. Enjoy!
Ingredients:
3/4 cups of Butter, Room temperature
1 cup Granulated Sugar
1/4 cup Unsulphured Molasses
1 Egg
2 teaspoons Baking Soda
1/2 Teaspoon Kosher Salt, I used sea salt
1 1/2 teaspoons Ground Ginger
1 Teaspoon Cinnamon, I used “Holiday Blend” sold at Stone Creek Kitchen, Monterey Ca
2 cups All purpose Flour
2 Tablespoon granulated Sugar or Turbinado Sugar for rolling ( I love the Turbinado best)
Directions:
Preheat oven 350 degrees.
Line baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of bowl if necessary.
Turn mixer to low and add flour. Mix until its just combined.
Place remaining sugar in a small bowl or plate.
Using a medium (2 tbl sized) cookie scoop make a ball and roll in sugar.
Place each dough ball 2 inches apart on prepared baking sheet.
Bake 12-14 minutes or until the edges are slightly golden and appear crinkly.
Place on cooling rack and cool completely. As cookies cool they will flatten and get crinkly.
Store in airtight container up to 5 days.
