Day 3 of Cookie Week - Gingersnaps!

So, I have to admit I am a little baked out today.  I haven't baked this much in my life - ever. I'm literally exhausted from baking, cleaning, baking, cleaning.  But, it has all been worth it to bring you the best ever recipes!  After reading your comments, it seems to be putting everybody in the baking mood, so in that, I have succeeded!  Sorry if you are mad at me for putting you in the baking mood...But everyone needs a cookie once in a while.  At least I do.  

Now on to today's cookie.  The Gingersnap.  I grew up on gingersnaps.  My Mom would buy the bagged kind in the grocery store.  You know, the ones that when you bite into it, you very well could chip a tooth? Yep, those ones.  But I always loved the flavor of Gingersnaps. Although I only usually make these around the Christmas holiday, I was in the mood for them and so I decided to share my recipe for the best Gingersnaps in the world!  Yum.  They are crispy on the outside and soft and chewy on the inside.  I hope that you will try them, and love them!

Don't forget to comment on Monday's post to enter the giveaway.  You have until Thursday at Midnight!  And stay tuned for another delicious cookie recipe and some expert cookie tips!

Gingersnaps

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, at room temperature

1/4 cup molasses

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ginger

1 1/4 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon salt

sugar for rolling cookie dough in

1. Cream the butter and sugar until light and fluffy.  Beat in the egg.  Stir in the molasses.

2. In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, allspice, and salt.  Slowly add the flour mixture to the creamed mixture.  Refrigerate for 1 hour, or until firm.

3. Preheat the oven to 350 degrees.  Roll the cookie dough into 1 inch balls and than lightly roll in the sugar.  Place cookies on a cookie sheet lined with parchment paper.

4. Bake cookies for 12-14 minutes, or until golden.  Cool slightly and transfer to a wire rack to cool completely.