Ginger Snap Cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment. Finely dice a 4 oz container of Paradise Crystalized Ginger, and set aside.

In a large bowl, sift together: flour, cornstarch, baking soda, cinnamon, allspice, ginger and salt. In the bowl of a stand mixer, beat butter and sugar until light and fluffy – about 5 minutes.

In a small bowl whisk together vanilla and egg. Add to butter and sugar mixture. Beat for 1 minute. Spray a 1/4 cup measuring cup with non-stick spray. Pour molasses into prepared measuring cup. Add to bowl. Beat for 1 minute.

With mixer on low speed, add crystalized ginger, and beat until just combined. Add flour mixture in 3 batches, and beat until batter is soft.

In a small bowl, combine 1/4 cup sugar, 1/2 tsp cinnamon and 1/4 tsp ginger. Make 1 tbsp balls, and roll in spiced sugar mixture until completely coated.
Place 2 inches apart on prepared baking sheet.

Bake 10-12 minutes. Let cool 5 minutes on baking sheet. Transfer to wire rack to finish cooling.