My Mom made gingersnaps ‘just for me’ …..ah, the memories. Cookies I bake from her recipe just are not the same. So, I often try new recipes searching for a new memory.
These are very good! They are crunchy on the outside, moist and chewy on the inside. And they burst with ginger flavor. So, these are not for the ‘ginger faint of heart.’
A batch of these ginger cookies received Two Thumbs Up from the workplace food critics.
(recipe adapted from here)
Preheat oven to 350 degrees
2 c all purpose flour
2 t baking soda
2 t ground ginger Penzey’s!
1 1/2 t ground cinnamon Penzey’s
1/2 t ground allspice
1/4 t salt
2/3 c crystalized ginger Pinzey’s
In separate bowl
Melt 1 stick butter
To the melted butter, Add
1/4 c mild molasses
1/2 c granulated sugar
1/3 c brown sugar
1 egg, lightly beaten
Stir dry ingredients into the wet mixture.
I used #50 scoop to form the cookies; yield about 36 cookies
Here’s the best part:
Roll each cookie dough ball in a mixture of granulated sugar and raw sugar. Start with 2T of each type sugar in a small bowl. Drop in the cookie dough and s w i r l l l until the dough is generously covered with sugar.
Place cookie dough balls onto parchment lined baking sheet, allowing room for the cookies to spread. I bake 13 cookies on my half sheet pan.
Bake for 12 minutes (your oven may vary). I baked until the cookies puffed up, and then Fell before I removed them from the oven.
Allow to cool on baking sheet for 2 minutes; remove to wire rack to cool completely.
(today is day 4 and the cookies are still crunchy on the outside and soft on the inside)