Gingersnaps

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 240 grams brown sugar (1 packed cup + 2 Tablespoons)
• 85 grams molasses (1/4 cup)
• 1 large egg
• 300 grams all purpose flour (about 2 1/2 cups when measured by scooping and leveling)
• 7 grams baking soda (1 teaspoon)
• 2 grams ground ginger (1 teaspoon)
• 5 grams ground cinnamon (1 Tablespoon)
• 1/4 teaspoon ground cloves (measure this by volume - it’s such a small quantity that most scales won’t register it)
• 3 grams kosher salt (1/2 teaspoon)
• 1/4 cup white sugar, for rolling cookies (you can eyeball this - the amount doesn’t have to be perfect!)

Instructions

1. 1

   Heat oven to 375° Fahrenheit.

2. 2

   Use an electric hand mixer (or use a stand mixer fitted with the paddle attachment) to cream butter and brown sugar together in a large mixing bowl until you have a soft, fluffy mixture. Start on a low speed so sugar doesn't fly everywhere, then slowly work up to a medium-high speed and beat for at least one minute to ensure everything is smoothly incorporated.

3. 3

   Add molasses and egg to butter mixture; beat until everything is well-combined and you have a dark, fluffy mixture.

4. 4

   Add flour, baking soda, ginger, cinnamon, cloves, and salt. Stir or beat on low speed until ingredients are just combined, and no dry flour remains. The dough mixture should be slightly crumbly and rough, but not dry: it should hold together when you press it (see the photos in the post above for a visual guide!)

5. 5

   Use a cookie scoop to divide dough into evenly-sized portions. Roll each dough piece between your (clean!) hands to form a smooth ball.

6. 6

   Fill a small bowl with sugar. Drop each dough ball into the sugar and roll it around until sugar covers the surface. Repeat until all dough has been rolled and dipped in sugar.

7. 7

   Line a cookie sheet with a nonstick baking mat or a piece of parchment paper. Place sugared dough balls on cookie sheet, leaving 2 inches between each piece (cookies will spread out as they bake). You will likely need to use two cookie sheets or to bake in batches.

8. 8

   Bake cookies at 375° F for 10-13 minutes: , until the edges are set and the centers have developed large cracks. How to know when your gingersnaps are done: Keep an eye on the cookies through your oven window - as they bake, they will first spread out into a flat cookie, then puff up and develop smooth domes on top before developing long, deep cracks across the surface. When these big cracks begin to form, the cookies are just about done! The inside of these cracks might look a bit dough-y still, but they will set as the cookies cool. The cookies may still have slight domes on top when you remove them from the oven; they will settle and flatten as they cool. If you measure your flour by volume (with cups) instead of with a scale, your cookies may have more of a domed top, and the cracks may not be quite as pronounced as they are in these photos - that's ok!

9. 9

   Let cookies cool on the sheet pan for 5-10 minutes, then move them to a wire rack to finish cooling. Serve immediately or store in an airtight container on the counter for up to 4 days.