Hempy Ginger Snap Cookies

Our Ginger Hemp Granola adds depth and flavor to this simple ginger snap recipe. These crispy cookies come together quickly and are fun to share on a holiday table or any time!

Makes 24 cookies

¾ cup butter, softened

¾ cup granulated sugar

¼ cup molasses

1 egg

2 tsp ground ginger

½ tsp ground cinnamon

1 cup Michele’s Ginger Hemp Granola, ground to a fine crumble in a food processor or blender

2 tsp baking soda

1 ¾ cups flour

½ cup demerara sugar

  1. Preheat the oven to 350F and line a cookie sheet with parchment paper.
  2. In a stand mixer, cream softened butter and sugar together until light and fluffy.
  3. Add molasses, egg, ginger, cinnamon and granola.
  4. Stir in baking soda and flour just until combined.
  5. Scoop 2 tablespoon balls, roll each one in demerara sugar, and place 2 inches apart on a parchment lined cookie sheet.
  6. Bake for 10-12 min. Take the pan out and tap it against the stove. This helps the cookies take on a thinner and rounder form. Let cool completely.

 


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