Cinnamon shares center stage in this classic ginger snap that’s choc full of holiday spices and with that classic crispy texture that’s perfect for dunking.
Ingredients
2 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups butter or margarine, softened
1/2 cup dark molasses
1-1/2 teaspoon ground ginger
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
additional granulated sugar
Directions
- Into a large bowl measure all ingredients except the “additional granulated sugar”. Mix at low speed, beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula.
- Wrap dough in waxed paper and refrigerate one hour until slightly firm so dough will be easy to handle.
- Preheat oven to 375 F.
- On a lightly floured surface divide dough into about 72 equal balls. With hands, roll dough into balls, roll each ball in additional granulated sugar.
- Place balls on greased cookie sheets about 2″ apart. Flatten into 1/8″-thick circle with the bottom of a drinking glass. If desired sprinkle with additional sugar.
- Bake 8-10 minutes or until lightly browned around the edges. Cool cookies 2 minutes on cookie sheets, then with a spatula, carefully remove to wire racks to cool. Store in an airtight container up to 2 weeks.