Gingersnap Cookies

makes about 4 dozen cookies

3/4 cup (170g) unsalted butter, room temperature

1/2 cup (105g) dark brown sugar

1/2 cup (100g) white granulated sugar

1/4 cup (60ml) unsulphured molasses

1 large egg

1/2 tsp vanilla extract

2 cups (260g) all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground clove

1 cup granulated white sugar for coating

Sift flour, cinnamon, ginger, clove, and salt in a bowl, set aside.

In a mixer with paddle attachment, beat the butter and sugars on a medium speed until light and fluffy. Add molasses, egg and vanilla and beat until incorporated. Turn the mixer speed to low, add the flour mixture and mix until combined. Chill the dough for about 30 minutes or until firm.

Preheat oven to 350º F (180º C). Line baking sheets with parchment paper.

Pour 1 cup of white granulated sugar in a shallow bowl. When the dough is chilled roll into 1" balls, then roll the balls into sugar to coat them thoroughly. Place them on the baking sheet, spacing 2" apart. With the flat bottom of a glass, flatten the ball to make disks, about 2" in diameter.

Bake for about 12-15 minutes or until the cookies feel dry and firm on top. The longer the cookies bake, the more crisp they will be. Cool on a wire rack.

They freeze beautifully for longer storage.