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Soft Gingersnap Cookies Recipe

   
 

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     Soft Gingersnap Cookies

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   28 cookies

Ingredients
2 cups pamela's baking mix
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 cup finely minced crystallized ginger
2/3 cup granulated sugar, plus 1/4 cup for coating
1/3 cup butter, softened
 
3 TBSP molasses
1 egg, large

Instructions
Directions- Preheat oven to 350° F. Line 2 large baking sheets with parchment paper. Cookies- In a medium bowl, whisk together Pamela's Baking & Pancake Mix, cinnamon, ginger, baking powder, baking soda, salt, cloves and crystallized ginger. In a separate medium bowl cream 2/3 cup sugar and butter using an electric mixer on medium high. Add molasses and egg; beat together. Gradually add dry ingredients to sugar mixture beating on low speed until combined. Set bowl in freezer for 10 minutes to chill dough. After dough chills, form 28 balls 1-inch in diameter. Place sugar in a saucer. Roll balls in sugar and place 2 inches apart on baking sheets. Bake 12 to 13 minutes. Remove from oven and let cookies set on sheets for 5 minutes then transfer to wire racks. Cool completely.


Originally Submitted
3/24/2013





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