© a for aubergine
With a hand mixer or stand mixer beat the two sugars and butter in a large bowl. Beat until light and fluffy. Add molasses, egg and vanilla extract until completely mixed in.
In a separate bowl, mix the flour, baking soda, sea salt and spices. Add the flour mixture to the butter mixture until well incorporated. Cover and chill the gingersnap batter in the fridge for at least 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
Place the granulated sugar in a bowl. Scoop out a tablespoon of gingersnap dough and roll into a ball. Place in the bowl of granulated sugar and roll it around so it’s entirely covered in sugar. Place on a baking sheet. Using the bottom of a glass cup, flatten the dough ball into a disc. Repeat until the baking sheet is full.
Bake for 12 to 15 minutes. Cool on a wire rack. Enjoy with cold milk, hot tea or coffee! Gingersnap nirvana!
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