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Gingersnaps Cookie recipe

Gingersnaps Cookie Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 1 hour 30 minutes

Equipment

  • 2 Non Toxic Cookie Sheets
  • 2 Silpat Mats
  • 1 Kitchenaid Mixer
  • 1 Silicone Spatula
  • 1 Cookie Scoop

Ingredients
  

  • 2 cups organic flour
  • 1 tbsp ginger
  • 2 tsp baking soda
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 cup organic sugar
  • 1 free range egg
  • 1/4 cup dark molasses
  • 1/3 cup cinnamon/sugar mix 1 rounded tsp cinnamon plus 1/3 cup cugar

Instructions
 

  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl or the mixing bowl of your KitchenAid. 
  • Stir the mixture to blend evenly, and then sift a second time into another bowl. This is the most important step to achieving the "crackled" tops once cookies are baked.
  • Place the butter or shortening into a mixing bowl and beat until creamy.
  • Gradually beat in the white sugar and then mix in the egg, and dark molasses.
  • Sift 1/3 of the flour mixture into the butter mixture and stir to thoroughly blend.
  • Next sift in the remaining flour mixture, and gently mix together till a soft dough forms. Take note to not over mix!
  • Once you have your dough, pinch off small amounts of dough and roll into 1 inch diameter balls.
  • Next, roll each ball in cinnamon sugar, and place a few inches apart on a baking sheet (love these non-toxic baking sheets!) lined with parchment paper. Press down the top with a fork for decorative markings.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack before serving! Enjoy!