Gingerific SnapsMakes 10-12 dozen
Ingredients1 1/2 cups (3 sticks) of butter at room temperature2 cups granulated sugar2 eggs1/2 cup dark unsulphured molasses4 cups all purpose flour1 teaspoon baking soda1 3/4 teaspoons salt5 tablespoons powdered ginger1 1/2 cups chopped crystallized ginger1 1/2 teaspoons cinnamon
Rolling sugar (I mix this up twice per batch)Mix 1/4 cup granulated sugar + 1/4 teaspoon kosher large flake saltMix it well as not to have patches of salt.
Let’s get to it:In a large bowl combine the flour, soda, salt, gingers and cinnamon. Mix well and set aside.
Cream the butter until fluffy then add in the sugar and mix together until its light and airy. Next add in the eggs and beat until well mixed. Don’t rush this part as it properly aerates the dough.
Add in the flour, about a cup at a time, until all is well mixed.
Cover with plastic wrap and chill for a few hours (even over night is OK.)
About 10 minutes before you plan to take the dough out of the fridge, preheat the oven to 350°F.
Roll the dough into quarter sized pieces between your hands then roll them in the Rolling Sugar mixture listed above.
Place them on a lightly greased cookie sheet or ungreased silpats. I gently flatten then a little (just a little as they do spread a little as they cook.)
Bake for 10-12 minutes.
The bottoms will be light browned. Taking them out at this point will leave the centers chewy.
If you want them only crispy, you can experiment with baking them longer.I recommend them chewy. They. Are. Wonderful.