Gingersnap Cookies

Gingersnap Cookies







3/4 cup [175 g] unsalted butter, at room temperature

1/2 cup [125 mL] dark brown sugar

1/2 cup [100 g] sugar

1/4 cup [60 mL] unsulphured molasses

1 large egg

1/2 teaspoon [2.5 mL] pure vanilla extract

2 cups [280 g] all purpose flour

1/2 teaspoon [2.5 mL] baking soda

1/4 teaspoon [1 mL] salt

1 1/2 teaspoons [7.5 mL] ground cinnamon

2 teaspoons [10 mL] ground ginger

1/2 teaspoon [2.5 mL] ground clove



Garnish



Approximately 1 cup [200 g] sugar







Using an electric mixer or a hand mixer, beat together unsalted butter, dark brown sugar and sugar until light and fluffy, for approximately 2 to 3 minutes.

Add molasses, egg, and vanilla extract; beat until incorporated.

Into a separate bowl, whisk together flour, baking soda, salt and ground cinnamon, ginger and clove.

Add to butter mixture; mix until well combined.

Cover and refrigerate batter for about 30 minutes, until firm.

Preheat oven to 350°F [180°C].

Line e baking sheets with parchment paper.

Transfer garnishing sugar into a medium bowl.

When the dough has chilled sufficiently, roll it into 1-inch [2.5-cm] balls.

Roll dough balls into the sugar, coating them thoroughly.

Arrange, approximately 2 inches [5 cm] apart onto prepared baking sheet.

Slightly flatten cookies with the bottom of a glass.

Bake cookies into preheated oven for approximately 12 to 15 minutes, until they feel dry and firm on top.

The longer the cookies bake, the more crisp they will be.

Transfer done cookies onto a wire rack; leave to cool completely.

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