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1
Preheat the oven to 350F.
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2
Measure into a bowl and stir together: 2 cups flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons ground ginger.
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3
In another bowl, beat until soft and fluffy: 11 tablespoons (1 stick plus 3 tablespoons) butter, softened.
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4
Add: 2/3 cup sugar.
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5
Cream the mixture until light and fluffy.
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6
Stir in, mixing well: 1/2 teaspoon vanilla extract, 1/4 cup molasses, 1 egg, at room temperature.
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7
Stir in the dry ingredients.
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8
Dont overmix, but make sure they are completely incorporated.
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9
Wrap the dough in plastic and chill for 2 hours.
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10
On a lightly floured board, roll out the dough 1/8 to 1/4 inch thick.
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11
Cut out the cookies with a floured cutter and place them 1 1/2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
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12
Bake until puffed and set, about 10 minutes.
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13
Let the cookies cool for 1 to 2 minutes before removing from the pan.
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14
Roll the dough into 2 logs 1 1/2 inches in diameter, wrap in plastic wrap, and chill for at least 2 hours in the refrigerator or 30 minutes in the freezer.
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15
When cold, cut into 1/4-inch-thick coins, place them 1 1/2 inches apart on a lined baking sheet, and bake as above.
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16
The cookies can be dipped in sugar before baking, if desired.
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17
Roll the dough into 1-inch balls, place them 3 inches apart on a lined baking sheet, and flatten them with a flat-bottomed glass dipped in sugar.
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18
Add 1/2 teaspoon fresh-ground black pepper to the flour mixture for a spicier cookie.
