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Soft & Chewy Gingersnap Cookies

Thin & Chewy Gingersnap Cookies
Makes about 20 Cookies
Originally adapted from Wives With Knives

2¼ cups all-purpose flour – stock
2 teaspoons baking soda – stock
¼-teaspoon salt – stock
1 teaspoon ground cinnamon – stock
1 heaping teaspoon ground ginger – stock
1 teaspoon ground cloves – stock
1½ sticks of unsalted butter (¾-cup), softened – stock
1-cup of sugar – stock
¼-cup molasses – stock
1 large egg – stock
Sanding sugar or large-crystal sugar for dusting
Grand total assuming well-stocked kitchen: $0!

1. Preheat the oven to 350 degrees. Set aside 2 cookie sheets, lined with parchment paper.

2. In a medium bowl, whisk together the flour, salt, baking soda, and spices. Set aside.

3. In the bowl of an electric mixer, add the sugar and softened butter. Beat until light and fluffy.

4. Add the molasses and egg, beat until smooth.

5. On the lowest speed, slowly incorporate the dry mixture until just combined.

6. Scoop out dough in 1-inch balls and roll in sanding sugar. Space out on two to three cookie sheets (they spread out considerably, so give them some space)

7. Bake for 8-10 minutes; cool the cookie sheets on racks for 3 minutes before transferring cookies directly to the cooling rack.