Gingersnap cookies

These cookies are globally popular biscuit flavoured with ginger and is known as ginger biscuits,ginger nuts or gingersnaps.

If it very thin,then it is know as ginger thin.
 Coated with sugar and gets its chewy texture and spicy flavour from adding sugar,molasses and ground spices(cinnamon,cloves and ginger)to the batter.
The colour of the cookie gets it from molasses.

Ingredients:
All purpose flour (sieved)-2 cups or 260 gms,
Brown sugar (powdered)-3/4 cup or 100gms,
Molasses-1/4 cup or 60ml,
Egg-1,
Salted butter-150gms-room temperature,
Baking soda-1/2 tsp,
Ground cinnamon-1 and 1/2 tsp,
Ground cloves-1/2 tsp,
Dry ginger pwd-1/2 tsp,
Grated fresh ginger-2 tsp,
Black pepper-1/4 tsp(optional),
Granulated sugar( grounded)-1/2 cup-for coating.

Method:
In a separate bowl sieve the flour and ground spices( cinnamon,cloves,dry ginger pwd and pepper)in a bowl.

Beat butter and sugar till light and fluffy (2 to 3 minutes).

Add the molasses,egg and vanilla and beat until incorporated.

Add the flour mixer to the butter mixture and mix until well combined.

Gather the dough in the center and cover with a cling film and put the bowl in the freezer for the dough to chill for 10 to 15 minutes or 30 minutes in the fridge.

Line baking sheets with parchment paper.
Take out the dough from oven when firm.

Roll into 1 inch balls( this dough makes 40 cookies).
Or divide the dough into four part and then from each dough make 10 equal part.

In total we will have 40 equal part.

Make round balls and then roll each of them in sugar,coating them thoroughly.

Place in a baking sheet spacing 2 inches apart and with a bottom of a glass flatten the cookies slightly.

Pre heat oven to 350 F or 180C
If the weather is cool,then bake the cookies for 15 minutes or until the cookies feel dry and firm on top.
If the weather is hot then put the cookie tray in the fridge for 10 minutes and then bake in the oven.( to retain the shape)
The longer they bake,the crisper they will be.
Cool on wire rack for 2 minutes,then remove the tray.

 Let the butter paper with the cookies cool on wire rack for another 2 minutes,then remove the butter paper and let it cool on wire rack.

Makes 40 gingersnaps.