Do you even know how good ginger snaps are?
Not those gross hard things they sell in the store. Ones that are soft, spicy, and warm. Those that beg for a tall glass of milk to accompany them. Cookies that taste exactly like the bright, beautiful, crisp fall days outside. They make you want to put on a sweater, carve a pumpkin, and begin your Christmas shopping list.
1 cup all purpose flour
1 3/4 cups white wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
3/4 cup butter
1 cup brown sugar
1/4 cup dark molasses
white granulated sugar for rolling
Start with that whole combining all the dry ingredients thing.
Cream the butter and sugar. Mmmm, brown sugar. So delicious. And then whip in the egg and molasses. Mix the dry and wet ingredients together. Now, chill for at least two hours.
Once thoroughly chilled, you're going to roll the dough into small balls. These are then rolled in the granulated sugar and pressed down slightly. Finally, place them on a baking sheet and cook for approximately 10 minutes at 350 degrees.