Gingersnaps

I came across this recipe on Erin Cooks. When I saw the recipe was from the book A Field Guide to Cookies by Anita Chu, I knew I had to make them ASAP. The last cookies I baked from that book have become one of my favs. These cookies were very good, but the molasses flavor was a tad too strong for me. My husband on the other hand fell in love with these.

Gingersnaps
Found on: Erin Cooks
Adapted from: A Field Guide to Cookies by Anita Chu
(I followed the changes Erin suggested)



3 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup softened unsalted butter
3/4 cup sugar
1/4 cup light brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon white pepper
1 egg
1/3 cup molasses
Extra sugar for rolling

Sift flour, baking soda, and salt into a bowl and set aside. In a stand mixer, cream butter and sugars on medium speed for several minutes until smooth, light, and fluffy. Add spices and mixed until combined. Add egg and mix to combine. Add molasses and mix to combine. Add flour mixture and mix to just combine

Shape the cookie dough with a small ice cream scoop. Roll the dough into uniform balls, placing them in batches into a large bowl with one cup of sugar. Swirl the container to coat the gingersnaps completely with sugar. Place them onto a cookie sheet. For small chewy cookies you should bake each batch for 8 minutes at 350º. (mine baked a little more than 8 min) Let the cookies stand for two minutes before carefully moving them to a wire rack.