Ginger Snaps
Source: Alice Waters, The Art of Simple Food
2 cups (280 g) flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
opt: 1/2 tsp fresh ground black pepper
11 tablespoons (150 g) butter, salted or unsalted, at room temperature
2/3 cup (130 g) sugar
1/2 teaspoon vanilla extract
1/4 cup (80 g) molasses
1 large egg, at room temperature
Preheat oven to 350
Stir together the dry ingredients.
Beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth.
Stir in the vanilla, molasses and egg.
Mix in the dry ingredients. Don't overmix, but make sure they are completely incorporated.
Roll the dough into 1-inch balls, place 3 inches apart on a parchment lined baking sheet, and flatten with a flat bottomed glass dipped in sugar.
Bake until puffed and set, about 10 minutes.
Let the cookies cool 1-2 minutes before removing from pan.
Makes 40-50 cookies