Gingersnap Cookies
Ingredients
2 cups unbleached flour
1 cup raw sugar - plus more for coating
3/4 cup of unsalted butter, room temp
1/4 cup dark molasses
1 egg
2 teaspoons ground ginger
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Directions
In a large bowl whisk together the flour, spices, salt and baking soda.
In the stand mixer cream together the butter and sugar until light and fluffy. Next add the molasses and egg a blend until smooth. Lower speed on mixer and slowly the flour until combined, remove bowl from mixer, cover with plastic wrap and place in fridge for at least 4 hours.
Preheat to 325 degrees
Roll dough into 1 inch balls, roll in raw sugar, place on a parchment lined cookie sheet, press slightly to prevent rolling and bake for 10 to 12 minutes or until edges turn brown. Place on a cooling rack until firm.
Enjoy Cooking
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