So, you may have noticed that I'm doing a lot of cooking lately. It does seem to be that time of year. Today I'm going to lunch at t friend's house and we'll be having a cookie swap as well. This year I decided to make Gingersnap Cookies. These are also one of those cookies that I discovered later in life. My love of all things chocolate has made me miss out on some truly yummy treats. Because it's a dark cookie, I use at least half whole wheat flour in my dough. It certainly can take it!
2 cups flour (white, whole wheat or a combo)
1 T ground ginger ( or more if you like em spicy)
2 t baking soda
1 t ground cinnamon
1/2 t salt
3/4 cup butter
1 cup sugar
1/4 cup molasses
cinnamon sugar for rolling
Preheat oven to 350 degrees.
Combine the flour and spices in a bowl. Beat butter and sugar well, add egg and molasses and beat until light. Slowly add the flour mixture until just blended. Form into 1 inch balls and roll in cinnamon sugar.
Bake for 10 minutes.
I can't wait to see all the yummy cookies at today's swap. It's good to have friends that are good cooks as well!
This post will also be a part of the Christmas Cookie Recipe Swap at Farmer's Daughter.