Cracked Gingersnap Cookies

"This is a chewy gingersnap and oh so yummy! The longer you bake them the crispier the cookie will be, but I like mine slightly crispy on the outside and chewy in the middle! Based on a recipe from allrecipes.com. Try out recipe #422260 using this recipe."
 
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Ready In:
30mins
Ingredients:
10
Yields:
5 dozen
Serves:
60
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl Stir the mixture to blend evenly and sift a second time into another bowl.
  • Place the butter into a mixing bowl and beat until creamy, gradually beat in the white sugar.
  • Beat in the egg and dark molasses.
  • Sift 1/3 of the flour mixture into the butter mixture; stir to blend.
  • Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
  • Roll dough into 1" diameter balls between your hands.
  • Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
  • Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

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