Crispy Gingersnaps
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Cook time: 
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Serves: 36 cookies
 
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoons ground cloves
  • 12 tablespoons (1½ sticks) unsalted butter at room temperature
  • 1 cup sugar
  • 1 large egg
  • ¼ cup molasses
  • ½ cup sugar in a shallow bowl for finishing
Instructions
  1. Preheat oven to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl and stir well with a wire whisk or fork. Set aside.
  2. In the bowl of a standing electric mixer fitted with a paddle attachment, beat together on medium speed the butter and sugar for 5 minutes until very light, fluffy, and whitened.
  3. Add the egg and continue to beat until smooth. Lower speed and beat in half of the dry ingredients, then the molasses. Beat in the remaining dry ingredients. Remove the bowl from the mixer stand and use a large rubber spatula or wooden spoon to finish mixing the dough.
  4. Use a small cookie scoop to scoop out dough to form 1-inch diameter balls.
  5. Roll the balls in the sugar and place the balls of dough on cookie sheets lined with parchment paper leaving about 3 inches all around each to allow for spreading.
  6. Bake the cookies for 15 minutes, or until they have spread, the surface has cracked, and they are firm to the touch.
Recipe by Baking and Eggs at https://bakingandeggs.com/2017/08/30/crispy-gingersnaps/