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The Broadmoor Gingersnap Cookies Recipe
Recipe courtesy of: Nathan Potter, Banquet Pastry Chef at The Broadmoor 

2 cups unsalted butter
3-3/4 cups granulated sugar (extra for rolling)
1-1/3 cup molasses
4 large eggs
8-1/2 cups pastry flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda 

Preheat oven to 375 degrees.
Combine sugar and butter on low speed with a paddle.
Add molasses, followed by eggs. Mix until just incorporated.
Add all dry ingredients. Mix until just incorporated.
Roll rounded 2 tablespoon portions into granulated sugar.
Bake for 8-10 minutes on parchment lined ½ sheet pan. 

Bakes 60 cookies.
Recipe freezes well when tightly wrapped.

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