The perfect gingersnap cookies recipe for the holiday season

These classic gingersnap cookies are the perfect mix of sweet and spicy, and they’re always a hit with fans of autumn flavors. The soft cookies are a seasonal favorite that is right out of Grandma’s recipe box. _________­⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ __________ Grab the full, printable recipe on my blog: https://spaceshipsandlaserbeams.com/g... INGREDIENTS 2 ¼ cups all-purpose flour 2 tablespoon cornstarch 1 tablespoon gingerbread spice blend ¼ teaspoon gingerbread spice blend 1 ½ teaspoons baking soda ½ teaspoon salt ¼ cup granulated sugar 1 cup light brown sugar ½ cup unsalted butter, room-temperature 1 large egg, room-temperature ¼ cup unsulphured molasses 1 teaspoon vanilla extract INSTRUCTIONS In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda and salt. Set aside. In a small bowl add the granulated sugar and remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy. To the butter mixture add the egg and beat until fully incorporated. Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined. Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over mix your cookie dough. Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar. Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar. Refrigerate the cookie dough for two hours. Preheat the oven to 350* F. Line a large baking tray with parchment paper. Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie. Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown. Repeat until all the cookies are baked. Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing. Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!! SUBSCRIBE to my channel:    / spaceshipslaserbeams   FACEBOOK: Spaceships and Laser Beams INSTAGRAM: spaceshipsandlaserbeams PINTEREST: spaceshipslb TWITTER: @SpaceshipsLB CONTACT US: [email protected] ⭐️⭐️⭐️⭐️⭐️⭐️ Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!