Ginger Snap Cookies

These are possibly the best ginger snap cookies I have ever made.  Emily actually thought that they were store bought when she saw them but not when she tasted them.  Not only do they come out looking perfect they are crispy and chewy at the same time.  A big hit!

1 cup granulated sugar
1/2 cup light brown sugar
2 sticks unsalted butter (at room temperature)
1 egg
1/3 cup molasses
2 tsp. ground ginger
1 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground white pepper (can always opt out on this)
2 1/4 cups flour
1 cup raw sugar

Preheat oven to 325. 

Put together the granulated and brown sugar and 2 sticks of butter, beat for about 2 minutes or until light and fluffy.  Continue to mix, beat in the egg and molasses.  Combine all the dry ingredients together and lightly whisk them up so they are completed integrated.  Take half of the dry ingredients and pour into the butter mix, beat until mixed in and then add the rest and beat until mixed in.  Refrigerator for about 30 minutes. 

Roll the dough into small 3/4 – 1 inch balls.  Dip them in the raw sugar.  Place on a baking sheet lined with parchment paper and flatten the ball.  Bake for about 10 minutes at 325 or until they are set around the edges but soft in the middle.

When I took them out of the oven I let them sit on the baking tray for a few minutes to cool, then took a spatula and removed them each individually and placed them on a hard surface not a cooling rack.