Molasses Gingersnap Cookies

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Ingredients:
Cream together in stand mixer:

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*1/2 cup Butter, room temperature

*1/2 cup light Brown Sugar

*1/2 cup Molasses, room temperature

*2 teaspoons freshly grated Ginger

Sift together dry ingredients:

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*1 1/2 cups All-purpose Flour

*1 1/2 teaspoon Baking Soda

*2 teaspoons Ginger

*1 teaspoon Cinnamon

*1/4 teaspoon Nutmeg

*1/4 teaspoon Allspice

*1/8 teaspoon ground Cloves

*pinch Sea Salt

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Stir in:

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*1/2 cup finely chopped or smashed Crystalized Ginger

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Sugar Coating:

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*1/4 cup Sugar or Sprinkling Sugar, for rolling cookie dough balls

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Directions

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*Cream together in a stand mixer with paddle attachment on medium low-speed the brown sugar and butter until light and fluffy. Then drizzle in molasses and sprinkle in freshly grated ginger, mixing just until combined.

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*Slowly add the dry ingredients until it forms a sticky dough.

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*Stir in the Crystalized Ginger until dispersed evenly into cookie dough.

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*Place cookie dough onto plastic wrap forming a flat dough disk, wrap completely with plastic wrap.

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*Refrigerate cookie dough for at least 2 hours.

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*Remove dough from the fridge and using a cookie scoop or disher in size desired scoop dough, form the scooped dough into balls and roll in sugar.

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*Place rolled balls on a cookie sheet with Silpat and refrigerate again for about 30 minutes.

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*On a Silpat covered 1/2 baking sheet place on 12 cookie balls spacing evenly and bake in a 325*F. pre-heated oven for 10-12 minutes.

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*Allow the cookies to cool before placing on cooling rack.

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*Store cookies in an airtight container or double bag in plastic freezer bags and place in the freezer for up to 2 weeks.

Recipe adapted from Will Cook for Friends

Enjoy!
Jessica and Lindy