Gingersnap Cookies with Crystallized Ginger
( medium size 35 cookies, recipe can be doubled) Hani
  • 1 1/2 sticks room temperature butter
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 cup chopped crystallized ginger
  • 1/2 tsp salt
  • 2 tbl coarse sanding sugar
  • 1/4 cup granulated sugar
  1. Preheat oven to 350F. Line baking sheets with parchment paper.
  2. Sift together flour, baking soda, salt and spices, set aside.
  3. In a small dish stir together coarse sugar and granulated sugar.
  4. Beat butter with sugar until creamy and fluffy, add one egg beat until combined and then add vanilla extract.
  5. Beat in molasses( spray the measuring cup with non stick spray or lightly oil it, then pour in molasses, oil will help molasses release better from the cup)
  6. Beat until well combined.
  7. Add crystallized ginger, stir until combined.
  8. On low speed add flour. Batter is soft.
  9. Using a small ice cream scoop, make small balls, roll them in the palms of your hands.
  10. Then roll each ball in the sugar.
  11. Place the ball on the baking sheet, space them out about 2 inches apart, depends on the size of the ball.
  12. Bake in the preheated ovenĀ  for 10-12 minutes. Remove from the oven, cool for about 5 minutes on the sheet, then using a spatula carefully transfer cookies onto the cooling rack.