Gingersnaps

Ingredients

• 1 cup packed light brown sugar
• ¾ cup unsalted butter, softened
• 1 large egg
• ¼ cup unsulphured molasses
• 2¼ cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• ½ tsp. ground cloves
• ¼ tsp. kosher salt
• ½ cup sanding sugar

Instructions

1. 1Set the oven to 350°F and arrange the racks in the upper and lower thirds. Prepare two large baking sheets by lining them with parchment paper.
2. 2In a large mixing bowl, whip the softened butter and brown sugar on high speed until the mixture becomes pale and airy, which takes about 3 to 4 minutes. Mix in the egg and beat for another minute until fully incorporated.
3. 3Pour in the molasses and continue beating for roughly 30 seconds. Pause the mixer to scrape down the sides of the bowl to ensure everything blends evenly.
4. 4In a separate medium bowl, whisk the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and kosher salt until well mixed.
5. 5Turn the mixer down to low speed. Slowly incorporate the dry flour mixture into the wet butter mixture, mixing for about 1 minute until a dough forms.
6. 6Pour the sanding sugar into a small bowl. Portion the dough into balls using about 1 1/2 tablespoons each, then coat them completely in the sugar. Arrange the coated dough balls on the lined baking sheets, leaving 3 inches of space between them.
7. 7Place the baking sheets in the oven and bake for about 10 minutes, or until the edges turn a light golden brown. Swap the pans between the top and bottom racks halfway through the cooking time for even baking.
8. 8Allow the baked cookies to rest on the pans for 5 minutes before moving them to wire cooling racks. Let them cool entirely for another 10 minutes.

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