Chewy Gingersnap Cookies

Ingredients:

• 1 1/2 sticks grass fed Butter (at room temperature)

• 1 cup sugar

• 1 pasture raised Egg

• 1/4 cup molasses

• 2 cups all purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 tablespoon ground ginger

• 1 tablespoon cinnamon

Directions:

*Tip: I find this easiest to do in a kitchen aid mixer.

1. Preheat oven to 350 degrees

2. Beat together room temperature butter and sugar.

3. Add egg and beat until light and fluffy.

4. Then add molasses.

5. In a separate bowl stir and toss together flour, baking soda, salt, ground ginger, and cinnamon. Add this second bowl to the first bowl and blend until smooth.

6. Gather up bits of dough and roll them between the palms of your hands into 1 inch balls. Then roll the balls in sugar. *Tip: this is a little less sticky/messy if you chill the dough.

7. Place cookies about 2 inches apart on the cookie sheet and bake for 10-12 minutes until the cookies have spread and the tops have cracked.

(makes about 40 cookies).