Gingersnaps are always a favorite during the holidays!
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar, plus 1/2 cup extra to top the cookies
- 1/4 cup molasses
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 & 1/2 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- Preheat oven to 350 degrees.
- In a large bowl with an electric mixer beat both sugars together with the softened butter until fluffy. Add in the molasses, egg and vanilla extract. Beat together until combined. In a separate bowl whisk the flour, baking soda, salt and spices together until combined. Add to the wet ingredients and mix together until combined, stopping to scrape down the sides of the bowl if necessary. At this point the dough will be very soft so cover the bowl with plastic wrap and chill in the fridge for at 30 minutes.
- Once the dough is firm, pinch off enough to roll into 1 inch balls. Roll the balls in the extra sugar and line them up, about 2 inches apart, on a baking sheet lined with parchment paper. Once all the dough balls are made, lightly press down on each of them with the bottom of a glass.
- Bake for approximately 12 minutes. I started checking on mine at the 10-minute mark. Pull them out of the oven once the top of the cookies feel dry and firm. If you want a crisper cookie leave them in the oven 1-2 minutes longer. Allow to cool for a few minutes on the baking sheet before removing them to wire racks to cool completely.