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Gingersnap Cookies

CategoryChristmas [1], Dessert [2]
[3]
Yields1 Serving
 2 cups flour minus 2 tbsp
 2 tbsp cornstarch
 1 ½ tsp baking soda
 1 ½ tsp cinnamon
 ½ tsp allspice
 ½ tsp salt
 1 ½ sticks butter
 1 cup sugar
 1 egg
 ¼ cup molasses
 1 tsp vanilla
 ½ cup crystalized ginger
For Topping
 ½ cup sugar
1

Preheat oven to 350 degrees. Line a baking sheet with parchment.

2

Finely dice a 4 oz container of Paradise Crystalized Ginger, and set aside.

3

In a large bowl, sift together: flour, cornstarch, baking soda, cinnamon, allspice, ginger and salt.

4

In the bowl of a stand mixer, beat butter and sugar until light and fluffy - about 5 minutes.

5

In a small bowl whisk together vanilla and egg. Add to butter and sugar mixture. Beat for 1 minute.

6

Spray a 1/4 cup measuring cup with non-stick spray. Pour molasses into prepared measuring cup. Add to bowl. Beat for 1 minute. 

7

With mixer on low speed, add crystalized ginger, and beat until just combined.

Add flour mixture in 3 batches, and beat until batter is soft.

8

In a small bowl, combine 1/4 cup sugar, 1/2 tsp cinnamon and 1/4 tsp ginger. 

Make 1 tbsp balls, and roll in spiced sugar mixture until completely coated.

9

Place 2 inches apart on prepared baking sheet.

10

Bake 10-12 minutes.

Let cool 5 minutes on baking sheet. Transfer to wire rack to finish cooling.

Ingredients

 2 cups flour minus 2 tbsp
 2 tbsp cornstarch
 1 ½ tsp baking soda
 1 ½ tsp cinnamon
 ½ tsp allspice
 ½ tsp salt
 1 ½ sticks butter
 1 cup sugar
 1 egg
 ¼ cup molasses
 1 tsp vanilla
 ½ cup crystalized ginger
For Topping
 ½ cup sugar

Directions

1

Preheat oven to 350 degrees. Line a baking sheet with parchment.

2

Finely dice a 4 oz container of Paradise Crystalized Ginger, and set aside.

3

In a large bowl, sift together: flour, cornstarch, baking soda, cinnamon, allspice, ginger and salt.

4

In the bowl of a stand mixer, beat butter and sugar until light and fluffy - about 5 minutes.

5

In a small bowl whisk together vanilla and egg. Add to butter and sugar mixture. Beat for 1 minute.

6

Spray a 1/4 cup measuring cup with non-stick spray. Pour molasses into prepared measuring cup. Add to bowl. Beat for 1 minute. 

7

With mixer on low speed, add crystalized ginger, and beat until just combined.

Add flour mixture in 3 batches, and beat until batter is soft.

8

In a small bowl, combine 1/4 cup sugar, 1/2 tsp cinnamon and 1/4 tsp ginger. 

Make 1 tbsp balls, and roll in spiced sugar mixture until completely coated.

9

Place 2 inches apart on prepared baking sheet.

10

Bake 10-12 minutes.

Let cool 5 minutes on baking sheet. Transfer to wire rack to finish cooling.

Gingersnap Cookies [4]