Gingersnap cookies

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Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat and set aside.

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In a bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.

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Turn the mixer to low and add in the flour. Mix until just just combined.

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Place the 4 tablespoons of sugar in a bowl, set aside.

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Using a medium (2-tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in sugar. Place on the prepared baking sheet 2-inches apart.

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Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.

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Transfer to a wire rack and cool completely.

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Enjoy!

Enjoy your meal!