Soft Gingersnap Cookies

Crispy gingersnaps are delicious but I think I like these even more. Rolling the dough balls in raw sugar leaves them with a beautiful finish after they are baked and there is nothing quite like the smell of ginger and molasses that fills the house while they bake!

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You will need:

2 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground ginger

3/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp allspice

3/4 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1 tsp vanilla extract

3 Tbsp molasses

1 egg

Sugar in the Raw or extra white sugar for rolling dough balls before baking

To make:

Combine flour, baking powder, baking soda, salt, and spices in a bowl and set aside. In a separate mixing bowl combine butter and sugars. Mix at medium speed until creamy and fully combined. Add vanilla, molasses, and egg and beat until creamy and fully combined for about two minutes. Add flour mixture and mix just until flour is incorporated. Chill dough for at least two hours. Preheat oven to 350 degrees Fahrenheit. Using a small cookie scoop or spoon, scoop out dough and shape it into balls using the palms of your hands. Roll dough balls in sugar and place on baking sheets lined with parchment about 2 inches apart. Bake for 10-12 minutes or until the top cracks slightly and the edges are set. Remove from oven and cool completely on a rack before removing from cookie sheets. Store in airtight containers for up to a week. Ours never last that long! Enjoy!!