Ginger Snaps!

Do ginger snaps have to snap? Cause these don't, they have the most chewy and delicious center and have the best taste of ginger. While ginger snaps are seen as a more, Christmassy cookie, these ginger snaps are surely a year-round snack that can be taken to parties, school bake sales and even workplace potlucks!

Info

• Preparation time: 1 hour 15 minutes

• Chilling time: 1 hour

• Cooking time: 8 minutes

Ingredients

• 2 cups flour

• 1 pinch salt

• 2 teaspoons baking soda

• 2 teaspoons ginger powder

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger juice (optional)

• 3/4 cup butter (softened)

• 1 cup granulated sugar

• 1 large egg

• 1/2 cup molasses

Instructions

• In a bowl, whisk together the flour, baking soda, salt, ginger powder and cinnamon powder. Set aside

• In another bowl, whisk the butter until creamy and add the sugar. Whisk until creamy, add the egg, and whisk again. Whisk in the molasses and optional ginger juice.

• Add the dry ingredients in parts and use a spatula to incorporate into the wet ingredients mixture.

• Once all the dry ingredients have been added in, cover the dough and freeze for approximately 1 hour

• Preheat the oven to 350°F. Line the baking tray with parchment paper or cookie sheets. Bake for 8-12 minutes. Let them cool on a rack.

• Enjoy!!!!