Gingersnap Cookies

1. 1

   In a large mixing bowl combine the butter and sugars until light and fluffy. Add the molasses, egg and vanilla. Gently mix until incorporated.

2. 2

   In a separate medium size mixing bowl whisk together the flour, baking soda, salt and spices. Slowly add the flour mixture to the creamed butter and sugar and mix until incorporated. Cover and chill the cookie dough in the refrigerator for about an hour.

3. 3

   Preheat oven to 350 F.

4. 4

   Place 1 cup of granulated sugar in a shallow bowl. Roll dough into 1 inch balls, then roll in the granulated sugar until covered. Place each dough ball on a parchment paper- or Silpat-lined cookie sheet about 2 inches apart. With the bottom of a glass, flatten the cookies slightly.

5. 5

   Bake for about 12-15 minutes. Mine were perfect at 14 minutes but start checking them at the 12 minute mark. For a crisper cookie, bake a minute or two longer.

6. 6

   When done, remove the pans from the oven and let the cookies sit for on the pan for a couple minutes. Then remove them from the pans to cool completely on a wire rack. Store in an airtight container.

7. 7

   (Recipe adapted from a recipe on Joy of Baking.)

* Per serving · 4 servings · Values may vary.