Gingersnaps Recipe
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 molasses
1 large egg
parchment paper
1/4 cup granulated sugar|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 350F. 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.
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