Ginger Snap Cookies

Yield: About 48 cookies | Prep Time: 15 minutes | Chill Time: 1 hour | Bake Time: 10-12 minutes per batch

Ingredients

• 2¼ cups all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. ground cloves
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup molasses (not blackstrap)
• 1 tsp. vanilla extract
• ¼ cup coarse sugar or granulated sugar (for rolling)

Instructions

1. In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
2. In a large bowl, beat butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add egg, molasses, and vanilla extract. Beat until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don't overmix.
5. Cover dough and refrigerate for at least 1 hour (or up to 24 hours). Chilled dough is easier to handle and produces better texture.
6. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Place the ¼ cup coarse sugar in a small bowl for rolling.
8. Roll dough into 1-inch balls (about 1 tablespoon of dough each).
9. Roll each ball in sugar to coat completely, then place on prepared baking sheets about 2 inches apart (they will spread).
10. Bake for 10-12 minutes, until edges are set and tops are crackled. For chewier cookies, bake 10 minutes. For crispier cookies, bake 12 minutes.
11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Cookies will crisp up as they cool.