First, let me do a little dance. I am not against snappy gingersnaps- in fact, the triple ginger ones from Trader Joe's find their way into my cart on every trip. I love the crisp; I love the crunch. My Instagram friend Kayla told me she makes these year-round. Me too, now, me too.
"I love a good dunking cookie- and these do not disappoint, milk, almond milk, nog, hot whiskey, tea, you name it- all good."
Notes: Butter is unsalted.
SOFT GINGERSNAPS
Ingredients: 3/4 cup softened butter, 1 cup sugar + 1/4 cup, 1/4 cup molasses, 1 egg at room temperature, 2 1/4 cups all-purpose flour, 1 tsp. baking soda, 1 tsp. ground ginger, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves.
Makes about 3 dozen.
1. Preheat oven to 375* and line two baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugar until smooth. Add molasses, combining well, followed by the egg.
3. Whisk together the flour, baking soda, ginger, cinnamon, and cloves in another bowl. Add to the butter mixture, stirring until just combined. Chill in the refrigerator for 30 minutes.
4. Roll into 1 1/2 inch balls, then roll balls in 1/4 cup sugar. Place on cookie sheet and bake for 8-10 minutes, until edges are set. Cool. Store in an air-tight container for up to two weeks.