Perfectly Chewy Ginger Snaps
I think these may be the best cookies I’ve ever made! Of course, I LOVE ginger cookies, and these are perfectly crisp on the outside and chewy on the inside!
2 c bread flour (you can use all-purpose flour if you don’t have bread flour)
1 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 c butter, softened
1/2 c granulated sugar
1/2 c dark brown sugar, packed
1 tsp vanilla
1/4 c molasses
1/4 c coarse sugar, for rolling
Preheat oven to 350. Line two large cookie sheets with a Silpat liner or parchment paper. In a large bowl, mix the flour, ginger, baking soda, cinnamon, ginger and salt with a whisk until combined. Set aside.
Cream the butter and sugars together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the egg, vanilla extract and molasses and mix for several minutes more until the mixture is fluffy and a light brown color.
Add the dry ingredients and mix just until incorporated.
Scoop the dough (I used a small cookie scoop) into about 1-inch balls and roll in the coarse sugar. Place 2 inches apart on baking sheets.
Bake for about 9 minutes or just until the outer edges are set; the middle will be a little underdone. DO not over-bake the cookies. Cool for a few minutes on the cookie sheet and then cool completely on a wire rack. Makes about 42 cookies.