Ginger Snaps

I admit to being the biggest fan of ginger snaps in our home.  I make them fairly infrequently simply because I cannot control myself when they are around.  These ginger snaps are more of the chewy variety, rather than the crisp.  For some reason, I love to pair a couple of cookies with a good cup of tea on a gray, rainy day, to brighten myself up.  Perhaps you will too.

Ginger Snaps 

2 1/2 cups all-purpose flour

2 t baking soda

1/2 t salt

2 t ground cinnamon

 1 T plus 2 t ground ginger

1 1/2 sticks of unsalted butter, at room temperature

1 cup firmly packed dark brown sugar (can use light brown)

1 large egg, at room temperature

1/4 cup unsulphured molasses

1 T grated lemon zest

1/4 cup granulated sugar

Preheat oven to 350 degrees.  Line several cookie sheets with parchment, or use a silpat mat.

Sift flour, baking soda, slat, cinnamon and ginger together in a small bowl and set aside.

Using an electric mixer, cream the butter and brown sugar in a mixing bowl until light and fluffy (2 minutes)

Add egg and beat on medium until blended (10 seconds)

Add the molasses and lemon zest and blend until incorporated.

Fold in half the dry ingredients with mixer on low speed.  Then fold in the remaining half until incorporated (20 seconds)

Measure out scoops of dough and roll them into balls with your hands.

Roll balls in granulated sugar and place them 2 inches apart on baking sheets.

Bake for 11-13 minutes, until edges are lightly golden.

Place them on a rack to cool.

Makes about 2.5-3 dozen cookies.

*recipe is out of the book- All-Butter Fresh Cream Sugar-Packed No-Holds Barred Baking Book by Judy Rosenberg.  One of my absolute favorite dessert books.