Gingersnap Cookies

By Addie

Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. The longer you bake Gingersnaps, the more crispy they become, and while these are perfect with coffee, kids will enjoy this American favorite with a tall glass of milk. (Joy of Baking)

Ingredients

• Garnish:
• 3/4 cup unsalted butter, room temperature
• 1/2 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1/4 cup unsulphured molasses
• 1 large egg
• 1/2 teaspoon pure vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 cup granulated white sugar

Preparation

Step 1

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Place about 1 cup of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1-inch balls. Then roll the balls of dough into the sugar, coating them thoroughly.

Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.

Makes about 4 dozen cookies.