Classic Gingersnap Cookies
Author: KP
Recipe type: Dessert
Cuisine: American
- ¾ cup unsalted butter, softened
- 1 cup white sugar
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- ¼ cup raw sugar for topping cookies
- Preheat oven to 350 degrees F.
- Lightly coat baking sheet with cooking spray.
- In a large bowl, cream the butter and white sugar.
- Add the egg and beat until light and fluffy, then add in the molasses.
- In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon.
- Add flour mixture to the egg mixture and stir until well blended.
- Using a ½ inch cookie scoop, scoop and place cookie dough on baking sheet about 2 inches apart.
- Dip the top of each scoop of cookie dough into raw sugar crystals and place back on baking sheet with the sugar side facing up
- Bake for 10 to 12 minutes.
- Remove from oven, move cookies from baking sheet to wire rack, and let cool.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/classic-gingersnap-cookies
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