Monday, November 11, 2013

Candied Ginger Snaps

I decided to get a jump on my holiday baking and what better way then to make some ginger snap cookies which makes the entire house smell heavenly.  The candied ginger gives a burst of flavor but I didn't want to add too much in because it can be overpowering.

Candied Ginger Snaps

3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1 large egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup candied ginger, minced

1/2 cup sugar for rolling

Cream butter and brown sugar.  Add in egg and molasses.  Sift together dry ingredients and spices and mix in to butter mixture.  Fold in candied ginger pieces.  Roll dough into 1" balls and roll in sugar.  Place balls on a parchment paper lined baking sheet.  Bake for 10 minutes at 325°.  

Makes 34 cookies.