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Ginger Snap Cookies
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2 1/3 cups Mina's Purely Divine All Purpose Baking Mix |
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2 teaspoons baking soda |
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2 teaspoons ground ginger |
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1 teaspoon ground cinnamon |
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½ teaspoon ground nutmeg |
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½ cup kosher salt |
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½ cup butter or stick margarine, room temperature |
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¼ cup molasses |
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½ cup brown sugar, packed |
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¼ cup sugar |
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3 Tablespoons fresh ginger, peeled and finely grated |
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1 large egg, room temperature |
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½ cup coarse sugar |
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Preparation: |
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Combine Mina's All Purpose Mix, baking soda, ground ginger, ground cinnamon, ground nutmeg and salt. set aside. |
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In a large bowl stir together butter, brown sugar, sugar, molasses, fresh ginger and egg. |
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Add set aside dry ingredients and combine. Cover and chill at least for 1 hour. |
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Preheat oven to 350ºF. |
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Put coarse sugar in small bowl. Roll dough into 1 inch balls and roll in coarse sugar. |
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Place balls 2 inches apart on parchment paper lied cookie sheets. |
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Bake 12 minutes for softer cookies 15-18 minutes for crisp cookies. |
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