My Best Gingersnap Cookies
Dan: 
Serves: About 2 dozen cookies
 
Ingredients
  • 2½ cups all purpose flour (330 grams)
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2½ teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground black pepper
  • ¼ cup granulated sugar (50 grams)
  • 1 cup Dark Brown Sugar (220 grams) (light brown will also work)
  • 6 ounces unsalted butter, softened
  • 1 large egg
  • ⅓ cup unsulfured molasses
  • 2 teaspoons vanilla bean paste or vanilla extract
  • coarse sugar for sprinkling (optional)
Instructions
  1. In a medium bowl, whisk together the flour, baking soda and salt. Set aside
  2. In the bowl of your stand mixer, whisk together the spices and white sugar and then add the butter and brown sugar
  3. With the paddle attachment, cream the butter and sugar to form a smooth, sandy paste
  4. Scrape your bowl then add the egg, molasses and vanilla
  5. Beat until smooth, scrape your bowl once more then add all of the dry ingredients
  6. Blend on low until the dough comes together
  7. Transfer the dough to a bowl, cover and then refrigerate for several hours or overnight
  8. Once your dough has chilled, preheat your oven to 330*F
  9. Scoop rounded tablespoons of dough onto a parchment lined sheet, leaving some space for the cookies to spread
  10. Flatten each cookie slightly then sprinkle with sugar, if desired
  11. Bake the cookies for 15-18 minutes, until the edges feel just set and the centers are puffed
  12. Allow to cool on the baking sheet for 5 minutes, then transfer to a cool surface
Recipe by Baking With Dan at https://www.bakingwithdan.com/my-best-gingersnap-cookies/