Gingersnaps

Yields about 40 cookies

Very lightly adapted from Smitten Kitchen

Ingredients

2 ¼ cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

3 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

1 cup butter, room temperature

⅓ cup granulated sugar

½ brown sugar

1 egg, room temperature

⅓ cup molasses

Directions

1. Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and nutmeg. Set aside.
2. Beat together the butter and sugars until fluffy. Beat in the egg and the molasses. Mix in the dry ingredients.
3. Transfer the dough onto a piece of plastic wrap. Wrap well and refrigerate for at least one hour or overnight. Do not skip this step. The dough is very soft, and will spread too much in the oven if it isn’t cold.
4. Preheat the oven to 350 F. Grease 2-3 cookie sheets.
5. Roll the dough into 1-inch spheres. Place onto the cookie sheet and bake for 10-12 minutes, until the edges begin to turn brown. Let cool, then eat!