Gingersnaps

• 2 1/2 C                    All-purpose Flour
• 2 tsp                        Baking Soda
• 2 tsp                        Cinnamon
• 2 tsp                        Ground Ginger
• 1/2 tsp                     Salt
• 3/4 C                       Unsalted butter—at room temperature
• 1 C                          Dark Brown Sugar
• 1/4 C                       Molasses
• 1                              Egg
• 2 Tbsp                     Fresh Ginger—grated

• 1/2 C                       Granulated Sugar (for rolling)

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Preheat oven | 350ºF 

Place the allotted amount of granulated sugar in a medium-sized bowl with a flatter base; set aside.

In a large bowl or stand mixer, beat butter and brown sugar until creamy. Add the egg; beat. Add molasses and fresh ginger; blend well until combined. 

Mix in the flour, cinnamon, ground ginger, salt, and baking soda.

Use a cookie scoop to portion out the dough in balls, each about an inch thick. Roll the balls in granulated sugar, and place on a baking sheet lined with parchment paper. 

Bake | 10-12 minutes

Let the ’snaps cool on the sheet for 2 minutes, then place on wire racks to cool completely.