Gingersnap Cookies

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 3/4 cup unsalted butter, softened (12 tablespoons)
• 1 cup natural cane sugar
• 1/2 cup raw sugar, for rolling in the cookies
• 1 large egg
• 1/4 cup molasses
• 1 cup whole wheat flour (specifically i tested freshly milled prairie gold spring wheat from montana)
• 1 cup unbleached flour
• 1 3/4 teaspoons ground ginger
• 1/4 teaspoon cardamom
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees.
• 2 note: i used a kitchenaid stand up mixer to prep the cookie dough. i also cut the recipe in half and used one egg. the dough was a little too wet to form into balls and i added about 1/3 cup more flour.
• 3 place butter and 1 cup sugar in a medium mixing bowl. beat with electric mixture at medium speed until smooth, about 2-3 minutes.
• 4 add the egg and molasses and beat until combined, about 1 minute.
• 5 in a mixing bowl whisk together the flours, ginger, cardamom, cinnamon, baking soda and salt.
• 6 with the mixer on low speed, slowly add the flour mixture to the butter mixture; beat until smooth.
• 7 use an oiled cookie scoop (or similar tool) to form small balls.
• 8 lightly roll the balls in the raw sugar to coat evenly.
• 9 arrange the cookie balls on parchment-lined baking sheets, (12 balls at a time on each cookie sheet) 2 inches apart. press each cookie ball down with the bottom of a buttered drinking glass to 1/4 inch thickness.
• 10 bake the cookies about 10-12 minutes or until fragrant and the top of the cookies have cracks.
• 11 transfer the baking sheets to a wire rack to cool for 5 minutes. then, using a spatula remove the cookies to the wire rack to finish cooling.