Ingredients:
2 1/4 cups of all purpose flour
2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of ground cloves
1 1/2 teaspoon of ground cinnamon
1 tablespoon of ground ginger
3/4 cup of butter
1 cup of light brown sugar, firmly packed
1 egg
4 tablespoons of molasses
1 teaspoon of vanilla extract
1/2 cup white sugar for decorating
Instructions:
Preheat oven to 350 degrees.
You will want to begin by taking a medium mixing bowl and sift in your flour and then add in your baking soda, salt, cloves, cinnamon and ginger and whisk your ingredients together. Set your bowl aside.
Then take a large mixing bowl and add in your butter and brown sugar and cream your ingredients together with a hand mixer until your ingredients are well mixed and are light and fluffy. Then add in your egg and molasses and continue to beat until well combined. You now want to take your dry ingredients and add them in about a cup at a time and mix with your hand mixer until all of your flour is fully incorporated and you have created a dough.
Now, place your cookie dough and place it in an air tight container and chill in the refrigerator for at least 2 hours.
After 2 or more hours remove your dough from the refrigerator and shape the dough into balls about the size of walnuts and then roll the balls in the 1/2 cup of sugar. Then place balls on a greased cookie sheet about 2 inches apart since they will spread a bit. You will then want to place the cookie sheet in your preheated oven and bake for 10 to 14 minutes. Do not let them get too brown. You will want to rotate your cookie sheet half way through. Let your cookies stand on your cookie sheet for two minutes after you remove them from the oven. Then place your gingersnap cookies on wire racks to cool.
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