A Fall Flavor

Old-Fashioned Gingersnaps

2 c. flour

 2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground allspice

1/2 tsp. kosher salt

1/2 c. butter, softened

1/4 c. dark molasses (not blackstrap)

1/2 c. firmly packed light brown sugar

1/3 c. sugar

3 Tbsp, peeled and grated fresh ginger

1 large egg, beaten

Turbinado sugar

Position oven racks in upper and lower thirds of oven.  Preheat oven to 350°.  Line 2 baking sheets with parchment and set aside.   

In medium bowl whisk together flour, baking soda, the 2 tsp. ground ginger, cinnamon, nutmeg, allspice and salt; set aside.

In a large bowl whisk together butter, molasses, brown sugar, sugar, 3 Tbs. fresh ginger, and egg.  Add the flour mixture.  Stir to combine.  Cover and chill 1 hour.  (I did not do this step!)

Place turbinado sugar in a small, shallow bowl.  Make small balls out of dough and roll in turbinado sugar.  Place on baking sheet (2" apart).

Bake 10-12 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Transfer cookies to wire rack to cool.

These are so good!!  I didn't have near enough fresh ginger, but it was still very good and the turbinado sugar adds a nice dimension to the cookie!!