GingerSNAPS

OMG I have found my new favorite thing.  As many of you know I am a Sweetzel’s gingersnap junkie.  Seriously, I have an addiction and it’s not funny.  I literally don’t go down the cookie aisle of the supermarket because if I see that black and orange box I will not be able to say no.  Anyways… these gingersnaps are circling the edge of being better (if that’s even possible).  SOOO good.  I made them on a whim and took them to Thanksgiving dinner and they were a huge hit (I also ate like a dozen of them before we left the house...big hit with me too).  All I can say is OMG.  You can bet your tush they will be making an appearance on my holiday cookie trays this year. 

The recipe is a pretty standard cookie recipe; the only extra step is rolling the portioned dough balls in sugar before placing them on sheet pans. 

Fresh from the oven

See...I just couldn't help myself....

Absolutely AMAZING

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 1/2 cup sugar in a shallow bowl, for finishing

Directions

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Cool on racks and ENJOY….Lord knows I did J