Gingersnaps

Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com

INGREDIENTS
1 3/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

1 1/2 sticks (12 tablespoons or 3/4 cup) unsalted butter; can be cold from the refrigerator
1 cup sugar
1 large egg
1/4 cup unsulphured dark molasses; ie: Grandma's Molasses All Natural, Unsulphured Original

1/4 cup extra sugar for rolling cookies in, optional

INSTRUCTIONS
1. Position the oven racks in the upper and lower third of the oven and preheat the oven to 350 degrees F. Line two, preferably four, UNGREASED cookie sheets with parchment paper

2. In a medium size mixing bowl, combine the flour, ginger, baking soda, cinnamon, and salt to make a flour mixture. Set aside.

3. In a large bowl, if you butter is right from the fridge, cut the butter sticks into tablespoon size pieces. With a hand-held mixer or a stand mixer fitted with a paddle attachment, with the mixer on low, beat the butter until softened. Add the sugar, and beat together on medium speed until very light-in-color and fluffy, taking about 2 minutes.

Add the egg and continue to beat until smooth.

4. With the mixer on low, beat in half of the flour mixture, the molasses and then, the rest of the flour mixture until ALMOST combined. With a large rubber spatula, finish mixing the dough with a large rubber spatula in a folding motion until JUST combined. Do NOT overmix.

5. Form 1-inch diameter shaped sized balls of dough or shape them into rounded teaspoonfuls and then roll the dough in between the palms of your hands to form balls. Place several balls in the shallow dish with the extra 1/4 cup sugar and gently use a rolling motion to coat.

Bake the 1-inch balls, placed on an ungreased cookie sheet, leaving about 3-inches around each to allow for spreading. Bake for about 10 to 12 minutes, just until crisp around the edges. The cookies will be thin and flat.

Let the cookies cool on the baking sheets for about 2 minutes, then transfer to wire racks. 

STORAGE
The dough can be refrigerated for up to five days, or frozen for up to three months, well-wrapped in a resealable container.

The cookies keep well at room temperature for about 2 to 3 days, stored in between sheets of waxed paper in a tin or airtight container.

The baked cookies freeze nicely, stored in between sheets of waxed paper in a tin or airtight container. Alternatively, bag the cooled cookies into resealable freezer bags. They will keep for up to 6 months and longer in the freezer.