Sourdough Gingersnaps

Directions

• In a medium mixing bowl combine starter, molasses butter and sugar. Blend on medium low speed until combined and smooth.
• Add remaining ingredients and refrigerate overnight, or at least 30 minutes, so they are easier to handle.
• When you’re ready to bake, preheat the oven to 375℉. Line a baking sheet with parchment or a silicone baking mat.
• Form teaspoon sized balls with the dough and roll it into the sugar, place each cookie on a sheet a few inches apart from one another. Flatten the cookies thin, if you would like them to be crisper, use the back of a measuring cup, or anything on hand, or just press them flat with your fingers.

  • 

• Bake for about 12 minutes, or until golden brown around the edges. Bake them up to 15 minutes if you would like them to be crispy.
• If you find that they still aren’t crisp, they can be baked five to ten minutes in a 325°F oven.