Recipe for Ginger Ginger Gingersnaps 
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Yield:
1
Ingredients:
Amount Ingredient
1/4 lb unsalted butter at room temperature
1 cup sugar plus additional for rolling
1 x egg at room temperature
3 tbl dark molasses
1/2 tsp vanilla extract
2 cup flour
1/2 tsp ground ginger
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp kosher salt
2 tsp finely chopped or grated peeled
gingerroot optional
Instructions:
Instructions: MAKES 4 DOZEN

1. Cream butter and sugar in a large bowl of an electric mixer set on high speed for 2 minutes. Scrape down sides of bowl and add egg, mixing until well-blended. Scrape down sides of bowl and add molasses and vanilla, mixing until well-blended.

2. Add flour, ground ginger, baking soda, cinnamon, salt, and if desired, fresh ginger and crystallized ginger. Mix until well-blended.

3. Break off small pieces of dough and roll into 1-inch balls. Roll the balls in additional sugar and place 2-inches apart on greased baking pans. Using the bottom of a small water glass or the palm of your hand, flatten each cookie slightly. Bake in a preheated 350-degree oven for 12 to 15 minutes. Do not overbake. For crisper cookies, cool completely on the baking sheets. For softer cookies, cool for 2 minutes on baking sheets, then remove to a wire rack. Cool baking sheets between batches.

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