Gingersnaps photo by Hannah Messinger recipe by Katie Mooney makes 40-50 small cookies 1 stick unsalted butter 1 cup sugar, plus extra for rolling 1 large egg 1 /3 cup molasses 2 cups all purpose flour 2 teaspoons baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon Â˝ teaspoon salt 1. Cream butter and sugar together for about three minutes on a medium speed. Add egg and molasses and beat until incorporated. 2. In a separate bowl combine flour, baking soda, ginger, cinnamon and salt; fluff with a fork or whisk. Add dry mixture to wet in three batches. 3. Refrigerate dough for 30 minutes. 4. Scoop dough into 2 teaspoon sized balls and then roll in sugar until covered. 5. Bake at 350Â° for 9-12 minutes, depending on how crunchy you like them. Cookies should crack slightly in the middle when they are done.
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