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Title: Crispy Gingersnaps
Categories: Cookies
Yield: 28 Cookies

3/4 c Unsalted butter; (170 g);
-room temperature
1 1/4 c Granulated sugar; (250 g);
-divided
1/4 c Light brown sugar; (50 g);
-lightly packed
1/3 c Unsulphured molasses; (113
-g) (NOT blackstrap)
1 lg Egg
1/2 ts Fine salt
2 ts Baking soda
1 1/2 ts Ground ginger
1 ts Ground cinnamon
1/4 ts Ground cloves
2 1/4 c All-purpose flour; (286 g)

Preheat the oven to 350 F. Line baking sheets with parchment paper.

In a large bowl, use an electric mixer fitted with the paddle
attachment to beat the butter, 3/4 cup granulated sugar, and brown
sugar until light and fluffy, about 2 minutes. Add the molasses and
egg and beat until combined. Add in the salt, baking soda, ginger,
cinnamon, cloves, and flour, and beat until combined.

Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough
into 1 1/2 tb balls and roll in the sugar before placing on the
baking sheet, leaving plenty of room for spread. Bake for 15 minutes
or until the cookies are spread and the surface looks crackled.

Let cool on the baking sheets for 5 minutes before removing to wire
racks to cool completely. Store cookies in an airtight container at
room temperature for up to 7 days.

Notes:

Be sure to use spices that haven't been sitting open in your spice
cabinet for years! The fresher the spice, the more flavorful it'll be.

Recipe by Tessa Aarias

Recipe FROM: <https://handletheheat.com/crispy-gingersnaps/>

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