Gingersnap Cookies

Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar 1 minute, or until fluffy. Add in the egg and beat until smooth. Mix in the molasses until combined.

Step 3

In a medium bowl, sift or whisk the flour, baking soda, ginger, cinnamon, cloves and salt. Mix in the butter mixture with a spoon, just until combined, being careful not to over mix. Chill dough 10 to 15 minutes.

Step 4

Place the granulated sugar into a shallow bowl. Using a medium cookie scoop (or about 1 1/2 Tablespoons), roll the cookie dough into balls. Roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.

Step 5

Bake 10 to 11 minutes for cookies that are crisp around the edges, and soft in the center. Bake 12 to 13 minutes for a crisper cookie. Let cool 5 minutes on the baking sheet before transferring to a cooling rack.