Cookies For Kids Cancer: A Cookbook for a Cause + A Recipe for a Smile
I hope you’ll buy the book. I hope you’ll support Cookies For Kids Cancer. And I hope you’ll even consider organizing a bake sale. No matter what you do, treat yourself to a cookie … or three … often.
TRIED-AND-TRUE SPARKLY GINGER SNAPS
Adapted from COOKIES FOR KIDS CANCER by Gretchen Holt-Witt
Yield: 3 to 4 dozen cookies
For the sparkly ginger sugar;
3 tablespoons granulated sugar
3/4 teaspoon ground ginger
For the cookies:
1 stick (1/4 pound) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
1 large egg, at room temperature
3 tablespoons dark molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
To make the sparkly ginger sugar: Place the sugar and ginger on a plate and mix until combined. Set aside.
To make the cookies: Place the butter and sugar in the bowl of a mixer fitted with the paddle and beat until smooth and creamy. Add the egg and molasses, one at a time, beating well between additions. Scrape down the sides of the bowl. Place the flour, ginger, baking soda, cinnamon, and salt in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides fo the bowl and beat again.
Break off small pieces and roll into 1-inch balls. Roll the balls in the sparkly ginger sugar and place 2 inches apart on the prepared cookie sheet. Using your hand or the bottom of a water glass, press down until flattened. Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer the cookies to a wire rack and repeat with the remaining dough.