I love gingersnaps! They make your house smell like Christmas and they practically melt in your mouth as a great cookie should always do! I like my cookies soft in the inside and a little crunch when you bite into them. This recipe took me about 8 tries to figure out the perfect combination of ingredients, but I finally conquered the GINGERSNAP!
1 1/2 cups butter, softened
2 cups sugar
2 large eggs
1/2 cup dark molasses
4 cups AP flour
2 TBSP ground ginger
4 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tsp salt
1 package sugared ginger-chopped into small pieces. (I find it in the produce section and on the Asian food isle)
In your mixer bowl, beat the butter till creamy, add the sugar and mix well. Add the eggs and molasses until well blended.
In a separate mixing bowl, whisk all your dry ingredients together. Turn your mixer on low, slowly add the dry ingredients to the butter mixture. Mix until well incorporated, add the chopped candied ginger and mix again.
Using a medium size cookie scoop, scoop the dough and roll into a ball and roll the ball in course or raw sugar and place on your cookie sheet that has been lined with parchment paper.
Bake at 325 for about 10 mins, just until the tops start to crackle a little. Remove from the oven to cool completely. Yummo! Trust me your house will smell amazing!