Crystallized Ginger Gingersnap Cookies
Gingersnap Cookies are a favorite of ours. The spiciness of the ginger goes well with a hearty of English Breakfast tea. OK, any tea. This recipe adds some chopped Crystallized Ginger along with the Ground Ginger for extra Ginger….snap! This version comes out soft and chewy, and if topped with the optional coarse sugar, you have cookies with the “secret” professional bakers use to add that extra finished look.
2 Cups All-purpose Flour
2 Teaspoons Baking Soda
1 Tablespoon Ground Ginger
1 Teaspoon Ground Korintje Cinnamon or Vietnamese Saigon Cinnamon
½ Teaspoon Ground Cloves
½ Teaspoon Sea Salt
¾ Cup Butter, Room Temperature
1 Cup Sugar
1 Large Egg
⅓ Cup Molasses
¼ Cup Chopped Crystallized Ginger
¼ Cup Coarse Grain Sugar (Optional)
Combine the flour, baking soda, ginger, cinnamon, cloves and salt in a bowl.
Cream the butter and sugar. Beat in the egg followed by the molasses and the candied/crystallized ginger. Mix the dry ingredients into the mixture.
Form the dough into small balls, optionally rolling them in sugar and placing them on a baking sheet.
Bake in a preheated 350F oven until lightly golden brown on the edges, about 8-10 minutes.