Spicy Gingersnap Cookies
Ingredients
- 2 cups All purpose flour/Maida
- 3/4 tsp Baking soda
- 3/4 tsp Salt
- 3/4 cup Brown sugar
- 1/4 cup Molasses
- 1 count Egg
- 1/2 cup Salted butter
- 1 tbsp Ginger finely chopped
- 1 1/2 tsp Cinnamon powder
- Granulated sugar for coating
Directions
Sift the flour, baking soda and salt thrice.
In a small bowl, mix butter, chopped ginger and cinnamon powder well.
Place it in the microwave and heat it for a minute.Keep it aside. Let it cool.
In another bowl, beat sugar and egg gently.
Add the butter mixture to it.
Add molasses. Mix well.
Now add sifted flour.
Gently knead the flour for a minute without applying pressure.
Cover it with cling film and refrigerate for 30 minutes.
Now place the dough between two sheets of cling film and roll it using a rolling pin.
Sprinkle granulated sugar on top.
Line a rectangular sheet with parchment sheet.
Refrigerate it for 15 minutes.
Meanwhile pre heat the oven at 150 degrees C.
Place the tray in the middle rack and bake for 15-18 minutes.
Transfer the cookies to a wire mesh and allow it to cool.
