Via hotpolkadot.com
Pumpkin Spice Ginger Snaps
Makes about 3 dozen cookies.
Source: My imagination.
3/4 cup unsalted butter, room temperature
1 cup demerara sugar
1/4 cup molasses
1 egg
2 cup flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 cup turbinado sugar
Preheat the oven to 375 degrees and position a rack in the middle. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and demerara sugar. Add the molasses and egg then mix it until it’s just blended.
In a separate bowl whisk together the flour, baking soda, salt and pumpkin pie spice then add it to the butter mixture. Blend the dough until all ingredients are incorporated.
Pour the turbinado sugar onto a plate or into a shallow dish. For each cookie, scoop a heaping tbsp of dough and roll it into a ball then coat it with the prepared sugar. Bake them for about 10 minutes until they flatten out and deep cracks appear on the surface. Transfer them to a cooling rack and enjoy!
