A handful of gingersnaps, a cup of tea, and a cool fall afternoon - what could be better? These cookies are wonderfully snappy a first bite, but then melt into gingery goodness on your tongue. We never seem to be able to eat just one!
These little gingersnaps also make great sandwich cookies. Try lemony frosting or a dab of cream cheese between two of them! You can also double the size of the cookies and use them for ice cream sandwiches.
Gingersnaps makes about 75 cookies
1 cup sugar 3/4 cup unsalted butter, softened 1 egg 1/3 cup molasses 2 1/4 cup all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground ginger (double if you like extra gingery cookies!) 1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon nutmeg 1/2 cup crystallized ginger (optional) cinnamon-sugar for rolling - 1/4 cup sugar mixed with 1 teaspoon cinnamon
By hand or in a mixer, combine the sugar and butter. Add the egg and mix until the egg is completely combined. Stir in the molasses.
In a separate bowl, combine the flour, baking soda, salt, and all the spices. Whisk these dry ingredients to make sure everything is evenly distributed, then pour it on top of the wet ingredients. Use a folding motion to gently combine the wet and dry ingredients. Continue until no more flour is visible.
Turn on the oven to 375° and refrigerate the gingersnap dough while the oven is preheating.
When the oven is hot, measure out rounded teaspoons of dough. Roll the dough between your hands to shape balls, and then roll them in the cinnamon-sugar mixture. Position the balls about 2 inches apart on a cookie sheet. Bake for 8-10 minutes until the cookies have puffed and collapsed back on themselves.
Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack. Store cookies in an airtight container.