* 2 ½ cups all-purpose flour
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 2 teaspoons ground ginger
* 1 teaspoon allspice
* 1 ¼ cup dark brown sugar – packed
* ¾ cup butter – room temperature
* 1 egg
* ¼ cup molasses
* 1 tablespoon crystallized ginger – diced
* 2 tablespoons granulated sugar – for garnish

Directions for the Gingersnap Recipe

1. Preheat the oven to 300° Fahrenheit.
2. In a large bowl sift together the flour, baking soda, ground ginger and allspice.
3. In another bowl cream together the brown sugar and butter using an electric mixer.
4. Add the egg, molasses and crystallized ginger and beat at medium speed for 2 minutes.
5. Scrape down the sides and bottom of the bowl with a spatula and beat the mixture for another minute.
6. Add the flour mixture to the wet ingredients and mix until just blended.
7. Cover the bowl of dough with a towel or piece of foil and chill in the refrigerator for ½ hour.
8. Place level tablespoons of the cookie dough onto baking sheets that have been lightly coated with cooking spray.
9. Sprinkle each ball of cookie dough with a bit of the granulated sugar.
10. Place the baking sheets in the oven and bake for 24 minutes.
11. Take the sheets out of the oven and transfer the cookies to a flat surface to cool down.