Classic Gingersnap

A soft and chewy classic gingersnaps are the perfect cookie for your holiday spread. They are great for gatherings or gifting.

• 1 cup sugar
• ¾ cup unsalted butter, softened to room temp
• ¼ cup molasses
• 1 large egg
• 2 ¼ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• extra sugar

1. Add sugar, butter, molasses, and egg in large bowl and beat on medium until light and fluffy
2. Mix in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
3. Cover with plastic wrap and chill in the refrigerator for an hour or overnight.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
5. Place small amount of sugar on plate for rolling.
6. Using a medium cookie scoop, shape the dough into 1″ balls. Roll in sugar and place on prepared baking sheet.
7. Bake for 9-10 minutes or until set.
8. Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.