Gingersnap Cookies
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3/4 cup unsalted butter, softened
1 cup lightly packed, light brown sugar
1 egg
1/4 cup dark molasses
2 1/4 cups flour (I used almond flour)
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup lightly packed, light brown sugar
1 egg
1/4 cup dark molasses
2 1/4 cups flour (I used almond flour)
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Cream butter and sugar in a large bowl until well incorporated. Add in egg and molasses. Put all dry ingredients into a 4 cup capacity bowl and mix well to get the spices thoroughly sifted into the dry ingredients.
Add dry ingredients to the wet and stir until ball forms. Form 2" balls with your hands and place 2" apart on a parchment lined cookie sheet. Using the bottom of a upturned glass dipped in sugar, flatten each ball.
Bake at 350F for 8 to 10 minutes. Do not burn!! These cookies will be soft. Cool on rack for a couple minutes and then remove to cookie jar.
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Check out Skinny Fiber so you can enjoy great recipes in moderation without feeling guilty!!
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