Snappy Gingersnaps

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• 1/2 lb unsalted butter, room temp
• 1 1/2 cups granulated sugar
• 1 large egg
• 1/4 cup molasses
• 4 teaspoons ground ginger
• 1 1/2 tablespoons grated fresh ginger
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour

Recipe

• 1 preheat oven to 350 degrees.
• 2 on your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
• 3 add the egg and the molasses and beat until incorporated.
• 4 scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
• 5 do not overmix.
• 6 using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
• 7 bake until flat and evenly browned, about 13 minutes.
• 8 cool on the pan, the remove to a rack to finish cooling.
• 9 these cookies are best the day they are baked, but will keep for several days.
• 10 note: you can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
• 11 that's how i make them.
• 12 note #2: you can also dip these in chocolate, just half-way up the cookie, to dress them up.