Snappy Gingersnaps

1. 1

   Preheat oven to 350 degrees.

2. 2

   On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.

3. 3

   Add the egg and the molasses and beat until incorporated.

4. 4

   Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.

5. 5

   Do not overmix.

6. 6

   Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.

7. 7

   Bake until flat and evenly browned, about 13 minutes.

8. 8

   Cool on the pan, the remove to a rack to finish cooling.

9. 9

   These cookies are best the day they are baked, but will keep for several days.

10. 10

    Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.

11. 11

    That's how I make them.

12. 12

    Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.

* Per serving · 4 servings · Values may vary.

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