Gingersnap Cookies - Revision history

Dhanson at 03:21, 28 September 2021

2021-09-28T03:21:32Z

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Dhanson at 03:21, 28 September 2021

2021-09-28T03:21:11Z

← Older revision		Revision as of 03:21, 28 September 2021
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Dhanson at 03:15, 28 September 2021

2021-09-28T03:15:50Z

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Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[https://cookiesandcups.com/gingersnap-cookies/print/36940/ CookiesAndCups.com] |Yield= |Rating=Yummy }} === Ingredients ===..."

2021-09-28T03:15:17Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[https://cookiesandcups.com/gingersnap-cookies/print/36940/ CookiesAndCups.com] |Yield= |Rating=Yummy }} === Ingredients ===..."

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{{RecipeSummary
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|Source=[https://cookiesandcups.com/gingersnap-cookies/print/36940/ CookiesAndCups.com]
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|Rating=[[Yummy]]
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=== Ingredients ===
* 3/4 cup butter, room temperature
* 1 cup granulated sugar
* 1/4 cup unsulphured molasses
* 1 egg
* 2 teaspoons baking soda
* 1/2 teaspoon kosher salt
* 1 1/2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 2 cups all purpose flour
* 2 tablespoons granulated sugar for rolling

=== Preparation ===
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 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 the bowl as necessary.

Turn the mixer to low and add in the flour. Mix until just combined.

Place the remaining sugar in a small bowl, set aside.

Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.

Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.

Transfer to a wire rack and cool completely.

[[Category:Cookies]]