by Maggie Sefton
I thought it was a good time for one of my favorite recipes----Gingersnap Cookies. Give it a try. You'll enjoy them. :)
2 ½ cups all-purpose flour
1 Tablespoon plus 2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 ½ sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg, room temperature
¼ cup unsulphured molasses
2 Tablespoons freshly grated lemon peel
¼ to ½ cup granulated white sugar
Heat oven to 350 degrees. Lightly grease cookie sheets. Mix flour, ginger, cinnamon, baking soda, and salt in a small mixing bowl. Cream butter and brown sugar together in a medium bowl, mixing well for at least two minutes until well-blended, pale and fluffy, scraping bowl with rubber spatula. Beat in egg, then molasses and lemon peel until blended. Slowly add half the flour mixture, mixing with wooden spoon just until blended, then add remaining flour, mixing in well.
Cover bowl with plastic wrap and chill for 15 minutes. Then take out and roll rounded tablespoons of dough into 1 ¼ inch balls (approx.). Roll balls in granulated sugar and place 2 inches apart on prepared cookie sheets(s). Bake just until puffed and cookies look dry---anywhere from 9 minutes to 14 minutes, depending on your oven. (Do not overbake or cookies will become hard). Carefully remove with metal spatula to wire rack to cool. Makes approximately 32 cookies.
I usually double this recipe when I make it, because those amounts are easier to work with. But--be prepared to make a lot of cookies. J