I forgot to post the gingersnap recipe in my earlier post today 😦
Here it is
Soft Chewy Gingersanps
5 cups all-purpose flour
4 teaspoons Baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
3 Tablespoons plus one teaspoon ground ginger
3 sticks (1 ½ cups) butter
One pound (2 ¼ cups) packed dark brown sugar
2 large eggs
½ cup unsulphured molasses
The grated zest of 2 lemons (about 2 Tablespoons)
½ cup granulated sugar
Preheat oven to 350 degrees F
Sift together flour, Baking soda, salt, cinnamon, and ginger.
Cream together brown sugar and butter until light and fluffy. Add eggs and beat until blended
Add molasses and zest and beat to blend.
Fold in half the dry ingredients by hand, then fold in the remaining half, scrape the sides of the bowl and mix on low speed until blended.
Measure rounded teaspoons full of dough and roll into balls with your hands. Roll the balls in the ½ cup of granulated sugar then place them 2 inches apart on greased cookie sheets. I put a full try of the cookies in the refrigerator for 10 minutes to chill a bit before placing them in the oven, this keeps them from spreading as much. Bake on the center rack (one tray at a time) for about 11 minutes. They should be just lightly golden at the edges and puffy in the center. Do not overbake or they become hard. Remove from baking sheet and cool on a wire rack. This is a big recipe and makes about 8 dozen cookies. They hold up well in an airtight container.