Tom Douglas' Gingersnaps
Published: 10/12/2009 by Tom Douglas
Yields 4 1/2 dozen cookies
1 cup sugar, plus about 1/2 cup more for rolling
12 Tablespoons unsalted butter
1 large egg
1/4 cup molasses
2 teaspoons peeled and grated fresh ginger
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
Preheat the oven to 350º F. In a mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, molasses, and ginger and mix to combine. In a small bowl, combine the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients. Refrigerate the dough for at least an hour before shaping the cookies.
Sprinkle about ½ cup sugar on a plate. Form ¾-inch balls of the dough and roll the balls in the sugar before placing them on parchment lined baking sheets. Press the balls of dough flat with the palm of your hand. The cookies should be spaced about 2 or 3 inches apart after they are flattened. Bake until golden brown and set around the edges but still slightly soft in the center, about 7 to 8 minutes, turning the baking sheet around in the oven halfway through the baking time. Remove from the oven and allow the cookies to cool on the baking sheet before removing them with a metal spatula. The Gingersnaps will firm up as they cool.
Photo Gallery
