Gingersnaps

Gingersnaps

Prep Time: 0

Yield: 0

Gingersnaps

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup packed brown sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • Parchment paper
  • 1/4 cup granulated sugar

Instructions

  1. Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

    Preheat oven to 350°F. and line baking sheets with parchment paper.

    Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
http://www.culinarycafe.com/2009/08/17/Gingersnaps/