Snappy Gingersnaps

By sallycohen

Ingredients

• 2/3 cup of butter, softened
• 1/2 cup granulated sugar
• 2 eggs
• 3/4 cup molasses
• 1 1/2 tablespoons apple cider vinegar
• 4 1/2 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 teaspoon ground cardamom

Preparation

Step 1

Cream the butter and sugar. Add the eggs one at a time and beat well after each addition. Add molasses and vinegar slowly, to avoid the mixture from separating. Add all dry ingredients on low just until combined.
Divide the dough into two pieces and roll into logs about 2 inches across. Wrap in plastic wrap and chill for at least an hour in the fridge.
Preheat the oven to 350°F. Remove the cold cookie dough from plastic wrap and cut into ¼-inch thick slices. Dip each one’s face in granulated sugar and put face up on a baking sheet. Bake for 8 minutes (for crisp cookies, give them a minute or two longer).