Ginger Snap Cookies


 2 1/3 cups Mina's Purely Divine All Purpose Baking Mix
 2 teaspoons baking soda
 2 teaspoons ground ginger
 1 teaspoon ground cinnamon
 ½ teaspoon ground nutmeg
 ½ cup kosher salt
 ½ cup butter or stick margarine, room temperature
 ¼ cup molasses
 ½ cup brown sugar, packed
 ¼ cup sugar
 3 Tablespoons fresh ginger, peeled and finely grated
 1 large egg, room temperature
 ½ cup coarse sugar


Combine Mina's All Purpose Mix, baking soda, ground ginger, ground cinnamon, ground nutmeg and salt. set aside.

In a large bowl stir together butter, brown sugar, sugar, molasses, fresh ginger and egg.

Add set aside dry ingredients and combine.  Cover and chill at least for 1 hour.

Preheat oven to 350ºF.

Put coarse sugar in small bowl. Roll dough into 1 inch balls and roll in coarse sugar.

Place balls 2 inches apart on parchment paper lied cookie sheets.

Bake 12 minutes for softer cookies 15-18 minutes for crisp cookies.

Yields: Six Dozen