Epicurean Pro Baking I Gingersnaps

By YogiRenee

I hate store bought gingersnaps. These cookies are wonderfully spicy and taste completely different from cookies out of the box. I make them every Christmas and ship them cross country to Chicago for a friend's mother who has Alzheimer's. She asks for these cookies!

Ingredients

• 2 cups unbleached flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3 oz unsalted butter
• 1 cup packed light brown sugar
• 1 large egg
• 1/4 cup light molasses
• 1/4 cup crystallized ginger, coarsely
• chopped
• Granulated sugar to roll cookie in

Details

Servings 2

Preparation

Step 1

* 1. Preheat the oven to 375 degrees.
* 2. Sift together dry ingredients and
set aside. Chop crystallized ginger
and add to dry ingredients.
* 3. In the bowl of an electric mixer,
beat butter and brown sugar until
smooth.
* 4. Add egg and molasses and beat until
very smooth.

* 5. Gradually add dry ingredients at a
low speed until incorporated.

* 6. Transfer dough to a bowl. In another
bowl,measure out 2 cups of
granulated sugar.
* 7. Using a small scoop, scoop balls of
dough and place them in the sugar;
toss to coat each ball of dough.
* 8. Place balls an inch apart on a
cookie sheet and press flat with
the bottom of a glass or cup.
* 9. Bake 8 minutes, turning sheets once
for even baking.