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Irish Ginger Snaps Cookies

Irish Ginger Snap Cookies

3/4 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
1/4 cup light molasses
1 large egg
1/2 teaspoon Vanilla Extract
2 cups flour
1 1/2 teaspoon baking soda
1/4 teaspoon Sea Salt
1 1/2 teaspoons Korintje Cinnamon Powder
1/2 teaspoon finely chopped Crystallized Ginger
1/2 teaspoon Ground Cloves

Directions:
1. Preheat oven to 350°
2. Cream butter and sugars until light and fluffy.
3. Add molasses, egg and vanilla; beat well.
4. Sift remaining dry ingredients together, flour through Crystallized Ginger. Add to wet mixture, mixing well.
5. Cover and chill for about an hour.
6. Remove from refrigerator and roll dough into1 inch balls. Roll each ball in granulated white sugar and place on greased cookie sheet 2 inches apart. Flatten with the bottom of a glass if desired.
7. Bake 8-10 minutes.

Makes about 3 dozen cookies.


Korintje Cinnamon Powder	Crystallized Ginger	Ground Cloves	Vanilla Extract
Sea Salt