There are a few basic things required for a perfect fall for me:
No fall is complete without this, and I regret that for the last six years, I have not enjoyed wonderful falls. But Colorado — Colorado has AMAZING falls. I am so happy about this season here! So of course I had to complete the list with the perfect gingersnap.
These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses. Enjoy!
Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 – 5 minutes, until the mixtures is light in color and slightly whipped.
Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.
Pinch off Tablespoon-sized portions of the dough; roll
in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.
Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!
Prep Time: 40 minutes
Cook Time: 24 minutes
Total Time: 1 hour, 4 minutes
Yield: 24 cookies
These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses.