CHEWY GINGERSNAP COOKIES

After years of tasting every kind of ginger snap (from “meh” to downright terrible), I’ve finally found the one. These ginger snaps are perfectly balanced: just the right amount of spice, no bitter baking soda aftertaste, and the ideal texture—not too crunchy, not too soft.

This recipe makes about 2-2½ dozen cookies, depending on the size of your dough balls, and they freeze beautifully (if they last that long).

INGREDIENTS:

* 2 cups flour

* 1 tbsp ground ginger

* 1 1/2 tsp baking soda

* 1 tsp cinnamon

* 1/8 tsp nutmeg

* 1/8 tsp cloves

* 1/2 tsp salt

* 3/4 cup butter

* 1 cup white sugar

* 1 egg

* 1/2 tsp vanilla

* 1/4 cup dark molasses

Coating: 1/3 cup sugar & 2 tsp cinnamon blended together

DIRECTIONS:
Preheat oven to 350 degrees F

Sift the flour, ginger, baking soda, cinnamon and salt together well in a large bowl. Set aside.

In a stand mixer or using a separate bowl and a hand mixer, beat the butter until light & fluffy. Slowly add the sugar. Beat in the egg, molasses & vanilla. Slowly add the flour & spices into the butter & sugar mixture and blend thoroughly until a soft dough forms.

Form dough into 1- 1/2” inch diameter balls (depending on how generous you are feeling) in your hands. Roll each ball in the sugar and cinnamon coating and chill for 1 hour (or up to 2 days).

Place coated balls on parchment lined cookie sheets approximately 2 inches apart.

Bake for 10 minutes until slightly risen and the tops show cracks.

Transfer to wire racks to cool.