These gingersnaps should come with a warning: have plenty of cold milk on hand and only bake as many as you intend to eat. I can’t even tell you if these cookies are good the next day because they have never lasted that long.
adapted from epicurious
2 1/4 cups flour, divided
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup dark brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup molasses
sugar for dusting cookies
Sift together 1 cup of the flour, baking soda, ginger, cinnamon, cloves and brown sugar. Set aside. Melt the butter, either in the microwave or in a small saucepan. Whisk in the molasses, then the egg. Whisk this mixture into the flour mixture, then stir in remaining 1 1/4 cups flour. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls on baking sheet and bake in batches in middle of oven for 10 to 12 minutes. Cool cookies on baking sheet for about 2 minutes and transfer to counter top to cool completely.
You might notice from the picture that my cookies have a little glaze drizzled over the top. This isn’t really necessary but I seem to have problems knowing when to stop. To make this glaze just mix some powdered sugar with some heavy cream. Stir and adjust the balance of each ingredient until you are happy with the way the glaze falls from a fork atop the cookie.