Ginger Snap Cookies

It's Christmas time and that means gingersnap cookies to me! Use whatever spices you love in these crispy cookies with a chewy center. Merry Christmas.

Dry ingredients:

2 cups all purpose flour

1 tsp baking soda

1/2 tsp dried ground cinnamon

1/8 tsp allspice

1/8 tsp ground dried cardamom (optional)

1/8 tsp ground dried coriander (optional)

1/4 tsp salt

Wet ingredients

Step 1:

6 Tbsp room-temperature softened butter

1/2 cup white sugar

1/2 cup dark brown sugar

Step 2:

2 tsp fresh ginger, minced finely using a microplane

1 egg

1 tsp vanilla extract

2 Tbsp un-sulphured molasses

Topping:

1/4 cup Turbinado granular sugar, or brown sugar, or whatever you have

Preheat oven to 350F. Line 2 cookie sheets with parchment paper.

Whisk (or sift) dry ingredients together in a separate bowl.

Using an electric mixer, whip together step 1 of the wet ingredients in their own separate bowl. Add ingredients for step 2 and whip together to a glossy consistency.

Now add half the wet ingredients into the dry with a spatula. Add the remaining wet ingredients just until incorporated.

In your hand, roll ping-pong sized balls of dough just enough to form a ball, and no more. Roll each ball in topping sugar to coat, and place an inch apart on cookie sheets.

Bake about 12-15 minutes. Remove from oven and cool on wired racks.

Makes about 2 dozen cookies.

Cook’s Note: You can use whatever spices you have and/or like! These cookies will be wonderful no matter how you spice them!

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