Gingersnaps
Course:
Dessert
Servings: 4 dozen cookies
Ingredients
- 1 cup sugar
- 1-3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 T fresh ginger finely grated
- 2 T ground ginger
- 1 T vanilla extract
- black pepper small amount
- 3/4 cup butter softened
- 1/4 cup molasses or sorghum
- 1 egg cold
- 2-1/2 cups whole wheat flour
- raw or granulated sugar for finishing
Instructions
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Preheat to 350°F, and line 2 sheet pans with parchment paper.
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Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter and molasses. Mix / beat until fluffy, pale tan, and soft. Add egg and beat until smooth. Mix in flour until a soft dough is formed.
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Scoop dough into 1 T balls. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared sheet pans, leaving 2 inches in between. Do not flatten, these cookies will spread on their own.
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Bake for 15 minutes or until puffed and brown. Do NOT remove from pan immediately – leave on pan until cool.
