Once that cool fall air hits the air, I love desserts featuring warm spices.
So I was thrilled when today’s Sunday FunDay was featuring ginger!
I decided to try my hand at Ginger Snaps today. Mine were not so crunchy (no snap here), but they were addictively delicious anyway! These are a great addition to my fall cookie repertoire!
Check out these other delicious ginger recipes:
Recipe from Handle the Heat
1 ¼ cups white sugar, divided
¼ cup brown sugar
⅓ cup molasses
½ teaspoon salt
2 teaspoons baking soda
1 ½ teaspoon ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 ¼ cups all purpose flour
Preheat the oven to 375 degrees F and line baking sheets with parchment or silicone mats.
Place the butter, ¾ cup white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy.
Add the molasses and egg and beat until combined. Add the salt, baking soda, ginger, cinnamon, cloves, and flour and mix until combined. The dough will be soft.
Place the remaining sugar in a small bowl. Use a small cookie scoop to scoop approximately 1 tablespoon of dough, roll lightly in the sugar, and place on baking sheets.
Bake in the preheated oven for 12-15 minutes or until deeply golden brown. Cool on baking sheets for 5 minutes, then transfer to cooling racks to cool completely. Store in an airtight container.