Chewy Gingersnaps
Source: adapted from completelydelicious.com
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
1 large egg
1/4 cup (62 ml) molasses
2 cups (250 grams) flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
pinch of salt
Additional sugar, for rolling
Beat the sugar and butter until light and creamy. Mix in the egg. Add the molasses and mix until incorporated.
Combine the flour, baking soda, cinnamon, cloves, and ginger. Add the dry ingredients to the molasses mixture. Mix on low until combined.
Roll tablespoonfuls of dough into balls, then roll in sugar and place on parchment lined sheet pan.
Bake at 375 until puffed and edges are set, 9-11 minutes. Let cool for 5 minutes before removing from pan.
Yield: 3 dozen cookies