Gingersnap Cookies

Name: Gingersnap Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 24-30 cookies
Ingredients: 177.44 ml unsalted butter, softened (12 tablespoons); 236.59 ml natural cane sugar; 118.29 ml raw sugar, for rolling in the cookies; 1 large egg; 59.14 ml molasses; 236.59 ml whole wheat flour (specifically I tested freshly milled Prairie Gold spring wheat from Montana); 236.59 ml unbleached white flour; 8.62 ml ground ginger; 1.23 ml cardamom; 4.92 ml ground cinnamon; 9.85 ml baking soda; 2.46 ml salt

Submitted by COOKGIRl

"Modified from 'Food to Live By'. What I liked about these cookies was that they were not overly spiced or too heavy handed with the molasses."

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Ready In:: 23mins
Ingredients:: 12
Yields:: 24 cookies

ingredients

177.44 ml unsalted butter, softened (12 tablespoons)
236.59 ml natural cane sugar
118.29 ml raw sugar, for rolling in the cookies
1 large egg
59.14 ml molasses
236.59 ml whole wheat flour (specifically I tested freshly milled Prairie Gold spring wheat from Montana)
236.59 ml unbleached white flour
8.62 ml ground ginger
1.23 ml cardamom
4.92 ml ground cinnamon
9.85 ml baking soda
2.46 ml salt

directions

Preheat oven to 350 degrees.
Note: I used a KitchenAid stand up mixer to prep the cookie dough. I also cut the recipe in half and used one egg. The dough was a little too wet to form into balls and I added about 1/3 cup more flour.
Place butter and 1 cup sugar in a medium mixing bowl. Beat with electric mixture at medium speed until smooth, about 2-3 minutes.
Add the egg and molasses and beat until combined, about 1 minute.
In a mixing bowl whisk together the flours, ginger, cardamom, cinnamon, baking soda and salt.
With the mixer on LOW speed, slowly add the flour mixture to the butter mixture; beat until smooth.
Use an oiled cookie scoop (or similar tool) to form small balls.
Lightly roll the balls in the raw sugar to coat evenly.
Arrange the cookie balls on parchment-lined baking sheets, (12 balls at a time on each cookie sheet) 2 inches apart. Press each cookie ball down with the bottom of a buttered drinking glass to 1/4 inch thickness.
Bake the cookies about 10-12 minutes or until fragrant and the top of the cookies have cracks.
Transfer the baking sheets to a wire rack to cool for 5 minutes. Then, using a spatula remove the cookies to the wire rack to finish cooling.