Ginger Snaps

Yields approximately 48 cookies

2¼ cups all-purpose flour

2 teaspoons baking soda

¾ cup unsalted butter

1 cup brown sugar

¼ cup molasses

1 large egg

2 teaspoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 tablespoon grated fresh ginger

¾ cup candied ginger (finely chopped)

½ teaspoon salt

 

1. Preheat oven to 350° F.
2. Combine flour, baking soda, spices, and salt in a bowl.
3. In a separate bowl, combine butter and sugar. Beat with an electric mixer until light and fluffy. Whisk in egg and molasses.
4. Gradually add dry mixture to bowl of wet mixture. Continue to mix until incorporated. Add in fresh and candied ginger. Mix well.
5. Place about a teaspoon of cookie dough onto greased cookie sheets (or cookie sheets lined with wax or parchment paper), spacing each piece of dough approximately 2 inches apart. Bake at 350° F for approximately 8-10 minutes, or until golden brown. 
6. Place sheets on wire racks and allow cookies to cool for a few minutes before serving.