Gingersnap Cookies Recipe

In the bowl of your electric mixer (or with a hand mixer), cream 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. 

Preheat the oven to 350 degrees F (180 degrees C).   Line two baking sheets with parchment paper. 

Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl.  When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) 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.  Cool on a wire rack. 

Makes about 4 dozen cookies.

Gingersnaps:

3/4 cup (170 grams) unsalted butter, room temperature

1/2 cup (105 grams) dark brown sugar

1/2 cup (100 grams) white granulated sugar

1/4 cup (60 ml) unsulphured molasses

1 large egg

1/2 teaspoon pure vanilla extract

2 cups (280 grams) 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

Garnish:

1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)

Tip:  Lightly grease, or spray with Pam, your measuring cup before pouring in the molasses.  This prevents the molasses from sticking to the cup.