Gingersnaps
Ginger adds zing to this traditional namesake cookie. Bake a batch when you want your home filled with its warm fragrance.
2 1/4 cups all-purpose unbleached flour
1 teaspoon
baking soda 2 teaspoons
ginger powder 1 teaspoon
cinnamon powder 1/4 teaspoon
cloves powder dash
sea salt 3/4 cup butter
1/2 cup brown sugar
1/2 cup
sugar 1/4 cup molasses
1 egg
In a small bowl, whisk together the flour, baking soda, spices, and salt. In another bowl, cream together butter, brown sugar, and sugar. Beat in molasses and egg. Add the dry ingredients to the wet and blend. Form into a ball and chill in refrigerator for 30 minutes or more.
Preheat oven to 375 degrees.
Shape heaping tablespoons of dough into balls, and place on lightly greased cookie sheet. Flatten with a drinking glass that has been dipped in sugar. Bake until bottoms are lightly browned, about 10-12 minutes.
As prepared, each serving contains 130 calories, 6g total fat, 25mg cholesterol, 85mg sodium, 18g total carbohydrate and 2g protein.
