I definitely have quite the soft spot for gingersnaps. My mom used to buy them every fall, and I looked forward to that crispy, spiced cookie treat all year. My tastes have evolved a bit since then though, and my favorite way to eat them now is to dip them in my coffee.
2 1/4 cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 of teaspoon salt
3/4 of cup butter, softened
1 cup of white sugar
1 tablespoon of water
1/4 cup of unsulphered molasses
2 Tablespoons of white sugar
Directions: Preheat oven to 350. Line two baking sheets with parchment paper. Whisk the flour, ginger, baking soda, cinnamon, cloves, and salt together in a small bowl. Set aside.
In the bowl of a stand mixer, beat the butter and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the flour mixture ingredients into the molasses mixture. Place dough in freezer for about 20 minutes to harden.
Shape dough into walnut sized balls, and roll them in the remaining 2 Tablespoons of sugar. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes, and then transfer to a wire rack to cool completely. Yields about 30 cookies. Enjoy!
Adapted from allrecipes.com, original recipe here.