These might just be my mum’s signature cookie. They’re chewy, puffy, and full of molasses and spice flavour. In fact I don’t really think the gingersnap moniker is all that appropriate – these are more of a molasses spice cookie. My mum makes these in the food processor and stores the dough in the fridge for up to a week before baking. They also freeze well so they’re great to make now before the season gets too crazy.
¾ cup butter
1 cup sugar
¼ cup molasses (I like blackstrap but any kind will do)
2¼ cups flour
1 tsp cinnamon
1 Tbsp ginger
2 tsp baking soda
½ tsp salt
1/3 cup candied ginger, chopped
extra sugar, preferably something coarse like sanding or plantation sugar
Preheat oven to 350.
Beat the butter until smooth but not fluffy. Add the sugar, molasses and egg and cream until combined.
Mix in the dry ingredients until combined. Stir in the candied ginger.
Roll the sugar into 1″ balls. Roll in coarse sugar. Space 1″ apart on parchment lined baking sheets. Bake 12 to 15 minutes .