Soft Ginger Snaps
Makes 24 cookies, with 20mg in each cookie
1 pound butter, softened
1 ¾ cups white sugar
48 grams Azuca CBD sugar
¾ cup molasses
6 cups + 2 ¼ tbsps high gluten flour
1 tbsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
Preheat oven to 325°F and line a large baking sheet with parchment paper.
In a stand mixer, cream together the butter and both sugars until light and fluffy.
In a medium bowl, stir to combine all dry ingredients.
Pour half of the dry ingredients into butter mixture. Mix until a few streaks of flour remain.
Pour in molasses and mix until a few streaks of molasses remain.
Add rest of dry ingredients and mix until just combined.
Scoop into 24 even, 1 ½” mounds.
Gently flatten the tops of the mounds with palm of hand and sprinkle generously with white sugar.
Place on baking sheet about 2” apart.
Bake for 12 minutes, or until tops have cracked and bottoms are slightly browned.