Dozen plus Ginger Snaps

12 Days of Christmas Platter

6 tbsp Country Crock, at room temperature

¼ cup white sugar

¼ cup lightly packed light brown sugar

2 Tbs + 2 tsp unsulphured molasses (not blackstrap)

1½ tsp of flaxseed + 1½ tbsp hot water

¼ tsp fine salt

1 tsp baking soda

1 tsp ground ginger (try 1-½ tsp at LEAST)

¾ tsp ground cinnamon

⅛ + 1/16 tsp ground cloves

1 cup + 2 Tbs all-purpose flour

Preheat the oven to 350°F.

Mix flaxegg. Set aside for at least 10 minutes.

In a mixing bowl, beat the butter, white sugar and brown sugar for about 3 minutes until light and fluffy.

Add the molasses and flaxegg and beat until combined.

Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.

Drop onto cookie sheet with 1 tbsp scooper.

Bake for 13 minutes or until the cookies are spread and the surface looks crackled.

Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely.

Crispy Gingersnaps

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