Gingersnap Cookies

There are only two kinds of people in this world.

People who like crunch cookies and people who like soft cookies.

I happen to be of the crunchier persuasion.

If a cookie is soft, I want nothing to do with it. But give me something with a little crunch to it and I’m sold.

So, in the case of gingerbread vs. gingersnaps, in my mind the snaps always win.

These were crunchy and spicy and delicious. And my dad ate seven. SEVEN. Not in a couple days. At once.

That good.

You will need…

      2 cups all-purpose flour
2 teaspoons baking soda

1/2 teaspoon salt
1 teaspoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

12 tablespoons (1 1/2 sticks) unsalted butter

1 cup sugar

1 large egg

1/4 cup molasses

1/2 cup sugar in a shallow bowl, for finishing

Start by preheating your oven to 350 degrees F.

Then, combine the flour, baking soda, salt, and spices in a bowl; stir well to mix.

In the bowl of a standing electric mixer fitted with the paddle attachment or in a regular old bowl with a hand beater (or if you are tough just a good old spoon), beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened.

Add the egg and continue beating until smooth. Lower the speed and beat in half the dry ingredients, then the molasses.

Stop the mixer and scrape down bowl and beater.

Beat in the remaining dry ingredients.

Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough. 

Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough.

Roll into balls between the palms of your the hands.

Place the balls of dough on cookie sheets leaving about 3 inches all around each, to allow for spreading. Warning, these spread A LOT!

Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch.

Remove the cookies to cool on a rack or wax paper.


Love and Beer Floats