Gingersnaps

Gingersnaps are one of my all-time favorite cookies.  I'm a bit particular about how I like them as well - thin but chewy, not crunchy.  Which means that I usually have to make them if I am really craving them - like last night.  Exhausted, with a cold, I coughed my way through a batch and am enjoying them this morning with tea.  These aren't too gingery either.  A good recipe from The Joy of Baking.

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 (260 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 tsp ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

In the bowl of your electric mixer (or with a hand mixer), beat 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. Line two baking sheets with parchment paper. or spray with pam or the equivalent 

Place about 1 cup of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch balls (you may be tempted to make the balls larger but then you will get fat puffy gingersnaps, not bigger ones - keep them smaller and you'll be perfect!). Then roll the balls of dough into the sugar, coating them thoroughly. 

Place on the baking sheet, spacing about 2 inches 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.  (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

 Makes about 4 dozen cookies.