First Place Gingersnap Cookies

120 mins
Serves 8
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Directions

  1. 1Mix together 1.5 sticks of softened butter, 1 cup of white sugar, and 2 teaspoons of chai spice until smooth.
  2. 2Add 1/4 cup of molasses and 1 egg; beat until smooth and creamy.
  3. 3Add 1 tablespoon of freshly grated ginger.
  4. 4Toss in 2 1/4 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking soda; mix until just combined.
  5. 5Chill the dough for at least 2 hours.
  6. 6Scoop the dough into large balls and roll them generously in white sugar.
  7. 7Bake at 350°F for 10-13 minutes until they are just starting to crackle at the top and are still gooey on the inside.
  8. 8While still hot, use a spoon to smush around the edges of the cookies to make them extra crinkly.
  9. 9Sprinkle with some more white sugar.

Ingredients

  • 1.5 sticks softened butter
  • 1 cup white sugar
  • 2 teaspoons chai spice
  • 0.25 cup molasses
  • 1 egg
  • 1 tablespoon freshly grated ginger
  • 2.25 cups flour
  • 0.5 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup white sugar

Equipment

glass bowlwooden spoonwhiskknifebaking sheetsilicone baking mat