Gingersnaps

Step 1

Preheat the oven to 350F. Line two large half sheet baking pans with a silicone baking mat or parchment paper.

Step 2

In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and molasses beat until incorporated.

Step 4

Add in the dry ingredients and beat until just combined, and a firm dough is formed.

Step 5

Transfer the remaining sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking trays, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.

Step 6

Bake for 12-15 minutes until the edges are set and the tops are cracked and crinkled. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool down completely.