Scrumptious homemade gingersnap cookies

Ginger Snap Cookies overhead plate

Ginger cookies are delicious and are the perfect treat if you want indulgence minus the extra sugar.These cookies are perfect to pack to work to enjoy with your tea, for th little ones’s lunchbox or just as a home treat for yourself and loved ones.

Below are the essential ingredients that you need for these gingersnap cookies:

1. Flour: Make sure to sift it first!

2. Spices: These warm and cozy gingersnaps are flavoured with ginger, cinnamon, and a pinch of salt (to enhance the other flavors).

3. Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.

4. Sugar: A cup of white sugar creates a perfectly sweet gingersnap cookie.

5. Egg: One large egg adds moisture to the mix and acts as a binder, which means it helps hold the cookie dough together.

6. Molasses: Dark molasses lends deep, rich, complex flavor.

7. Cinnamon sugar: The cookie dough balls are rolled in cinnamon sugar before baking

INGREDIENTS:

1. cup cinnamon sugar

2. 2 cups sifted all-purpose flour

3. 1 tablespoon ground ginger

4. 2 teaspoons baking soda

5. 1 teaspoon ground cinnamon

6. ½ teaspoon salt

7. ¾ cup butter

8. 1 cup white sugar

9. 1 large egg

10.¼ cup dark molasses

DIRECTIONS:

1. Sift the dry ingredients together multiple times to ensure no lumps are left.

2. 2. Beat the shortening, then beat in the sugar. Stir in the egg and molasses.

3. 3. Gradually add the dry mixture to the wet mixture until dough forms.

4. 4. Form the dough into balls. Roll each ball in cinnamon sugar.

5. 5. Bake in a preheated oven until the tops are rounded and slightly cracked.

and set aside.

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

3. Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in white sugar.Add egg and molasses and beat until light and fluffy.

4. Sift 1/3 of the flour mixture into the butter mixture and stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

5. Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

6. Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.