Ginger Snaps

To me, ginger snaps are--along with anything pumpkin--a must-have of the holiday season. They're 1) easy to make, 2) full of spicy goodness, and 3) beautiful when covered in sparkly sugar. Now, I've recently heard about ginger snaps with a firey kick of black pepper... but that will have to be for another year. For now, these cookies have gotten me through the last three holidays of baked gift-giving, so it's about time I put them up here!

Ginger Snaps

Adapted from Food Network

Ingredients

3/4 cup unsalted butter, softened

1 cup light brown sugar

1/4 cup molasses

1 egg

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

small bowl sugar (turbinado makes for extra pretty cookies) for rolling

Directions

1. In a large bowl, cream together the butter and sugar using a hand mixer.

2. Stir in the molasses and egg using a spatula.

3. Next, add 1 cup of the flour, baking soda, salt, cinnamon, ginger and cloves, stirring until combined.

4. Add the remaining flour, 1 cup at a time until fully incorporated.

5. Chill your dough in the freezer for 15 minutes. This will make it easier to shape.

6. Shape your dough into 1-inch balls, then roll them in sugar to coat the outside.

7. Bake on a greased cookie sheet (or on parchment paper) for 10 minutes in a 375 degrees F oven.
8. Enjoy with milk or pack up to send off as gifts.