Jack really liked these gingersnaps. The dough is easy to manipulate and they are very tasty!
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1 stick unsalted butter
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup molasses
- Sugar for dusting
- In a bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.
Beat together the butter and 2/3 cup sugar on high-speed until light and fluffy, 1 to 2 minutes.
- Beat in the vanilla, egg yolk and molasses, mixing well. Reduce the speed to low and add the flour mixture in three additions, beating until each addition is fully blended.
- Cover with plastic wrap and refrigerate for 1 hour.
Place the chilled dough on a piece of plastic wrap and shape it into a rough log about 1 1/2 inches in diameter. Wrap the log in the plastic wrap and roll it back and forth until the surface of the log is smooth and even. Refrigerate the roll for 2 hours or freeze for up to 2 months.Pre-heat an oven to 375°F and prepare baking pans with parchment paper.
- Remove the roll from the refrigerator or freezer and unwrap it.
- Cut it into slices 1/8 inch thick and place them 1 inch apart on the baking sheets. Sprinkle each of the tops with 1/2 tsp. sugar.
- Bake the cookies until golden around the edges but still soft, 8 to 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies Using a spatula, immediately transfer the cookies to wire racks to cool.
Yield: About 30 cookies