Gingersnaps

INGREDIENTS

For the Cookies

• 2 1/2 cups all-purpose flour 300g
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp cardamom
• 3/4 tsp salt
• 3/4 cup brown sugar packed
• 3/4 cup butter softened
• 1/4 cup molasses dark
• 1 egg large
• 2 tsp vanilla extract

For Rolling

• 1/4 cup sugar Sanding or granulated
• 1/2 tsp cinnamon

DIRECTIONS

1. Preheat oven to 350F. Sift the flour, baking soda, salt, ground ginger, and cloves into a large bowl. Whisk together and set aside.
2. Cream the butter, sugar and molasses in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.
3. Add the egg while mixing on low, then add the vanilla. Scrape the bowl down and mix again until ingredients are completely distributed.
4. Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour.
5. Use a small ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball in your clean palms then roll in sanding or granulated sugar.
6. Place balls about two inches apart on a parchment paper-lined baking sheet and bake at 350F for 12-13 minutes. The cookies' edges will be set but the centers will continue to bake/set after they're removed from the oven.