Description
Chewy gingersnaps with a sweet candy topping. The perfect fall cookie.
Ingredients
- FOR THE COOKIES:
- 6 Tablespoons Unsalted Butter, Room Temperature
- 1 cup Granulated Sugar
- 1 whole Egg
- ¼ cups Molasses
- 1 cup White Whole Wheat Flour
- 1 cup All-purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
- FOR THE ASSEMBLY:
- ¼ cups Granulated Sugar, For Rolling
- Pumpkin Spice Kisses, Optional
Preparation
1. In a large mixing bowl using an electric mixer, cream butter and sugar until fluffy. Blend in egg and molasses. Add remaining cookie ingredients, and mix until combined.
2. Refrigerate dough for 30 minutes. Preheat oven to 350 F. If decorating with candy, place candy in the freezer.
3. Put the granulated sugar in a shallow bowl. Roll dough into balls about the size of walnuts. Lightly roll them in granulated sugar. Place on un-greased cookie sheets about 1 ½” apart.
4. Bake for 8-10 minutes, until cookies have melted and puffed. For crisp cookies, bake until flattened. Remove from oven.
5. If decorating, lightly push candy into the center of the cookie immediately after it comes out of the oven. Let it cool until candy is solid.
