Soft & Chewy Gingersnaps

Ingredients

3/4 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup dark brown sugar firmly packed
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 & 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 & 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling

Directions

Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.

In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.

Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.

Stir in egg.

In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually stir dry ingredients into wet until completely combined.

Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.

Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.