Gingersnaps

Ingredients

0 of 11 out on the counter

• ¾ cup unsalted butter, softened
• ¾ cup + 3 tbsp granulated sugar
• 1 large egg
• ⅓ cup molasses
• 2¼ cups + 1 tbsp all-purpose flour
• 1¾ tsp baking soda
• ½ tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ⅓ cup granulated sugar, for rolling

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 375 °F with a rack in the middle. Line two baking sheets with parchment.
2. 2Whisk the flour, baking soda, salt, ginger, cinnamon and cloves in a bowl.
3. 3In a large bowl, beat the butter and the larger amount of sugar for 2 minutes, until pale and fluffy. Beat in the egg, then the molasses.
4. 4Stir in the flour mixture until you have a stiff, even dough. If it feels sticky, rest it 10 minutes.
5. 5Put the rolling sugar in a shallow dish. Roll the dough into 1-inch balls (about 1 tablespoon, 22 g each) and roll each in the sugar.
6. 6Set the balls 2 inches apart on the sheets. They spread.
7. 7Bake one sheet at a time, 10 to 12 minutes. They are done when the edges are firm and the tops have cracked. Pull them at 10 minutes for a soft centre, 12 for crisp all the way through.
8. 8Cool 5 minutes on the sheet, then move to a rack. They crisp as they cool. Keep airtight.