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FEATURED PRODUCT:
Azuca Sugar

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Soft Ginger Snaps

Makes 24 cookies, 20 mg Azuca CBD each

Ingredients

1 lb butter, softened
1¾ cups white sugar
48 grams Azuca CBD sugar
¾ cup molasses
2 eggs
6 cups + 2¼ Tbsp high gluten flour
1 Tbsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves

Process

  1. Preheat oven to 325°F and line a large baking sheet with parchment paper.
  2. In a stand mixer, cream together the butter and both sugars until light and fluffy.
  3. In a medium bowl, stir to combine all dry ingredients.
  4. Pour half of the dry ingredients into butter mixture. Mix until a few streaks of flour remain.
  5. Pour in molasses and mix until a few streaks of molasses remain.
  6. Add rest of dry ingredients and mix until just combined.
  7. Scoop into 24 even 1½” mounds.
  8. Gently flatten the tops of the mounds with palm of hand and sprinkle generously with white sugar.
  9. Place on baking sheet about 2” apart.
  10. Bake for 12 minutes, or until tops have cracked and bottoms are slightly browned.
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