classic gingersnap
ingredients
2 cups sifted flour
2 tsp ground ginger (or 1 tsp ground ginger + 1 tsp fresh grated ginger)
2 tsp ground cinnamon
1 tsp ground clove
1/2 tsp salt
2 tsp baking soda
3/4 cup butter (or 1/2 cup butter + 1/3 cups coconut oil
3/4 cup cane sugar (plus extra for rolling
1 egg
1/4 cup molasses
method
preheat the oven to 350 degrees.
sift flour, ginger, cinnamon, cloves, salt + baking soda into bowl
in a separate bowl, cream butter, add in coconut oil and gradually add in the sugar while continuing to cream butter.
beat in egg + molasses
sift in dry ingredients + blend well
dough should be stiff enough to handle - shape dough into balls about the size of ping pong balls
roll the top part of each ball in sugar and place 2" apart on cookie sheet
bake at 350 degrees for 12-15min (the longer you bake the crispier it will get - so if you like a softer cookie pull it out at 12 minutes and for a snappier version go the full 15!)
let cool + enjoy!
