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Heidi's Gingersnaps
Ingredients:
3/4 cup unsalted butter
1 cup sugar plus extra sugar in a small bowl for rolling
1 egg
1/4 cup molasses
2 cups flour
1 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a standing mixer combine the butter, sugar, egg and molasses.In a medium bowl, sift together the dry ingredients; add slowly to the wet ingredients and mix until incorporated.
Using slightly less than a tablespoon of dough, roll into a ball, and dip in the extra sugar. Place the dough balls 2 inches apart on a parchment-lined baking sheet.
Bake for approximately 12 minutes. Remove cookies from the oven and transfer them to a cooling rack. Cookies keep, in an airtight container, for two days (but they won't last that long). Makes 24 cookies.
