ANNE SEVERSON'S GINGERSNAPS

Anne Severson's Gingersnaps image

Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and went. We endured the rum-ball phase, and experiments with questionable fudge recipes. But these gingersnaps, not the sexiest cookie and perhaps not the most delicious, had long been the most reliable cookie, the most universally loved.

Provided by Anne Severson

Time 45m

Yield About two dozen cookies.

Number Of Ingredients 10

Ingredients

3/4 cup butter
1 cup sugar, plus more for rolling
1 egg
2 teaspoons baking soda
1 scant teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon cinnamon
2 teaspoons ground cloves
4 tablespoons molasses
2 cups flour

Steps:

In a stand mixer or food processor, cream together the butter and 1 cup sugar, then add the egg, soda, salt, spices and molasses and mix well.
Add flour and mix well. Use a bit more flour if the dough seems too sticky - it should be stiff. Shape into a ball and refrigerate for at least 1 .5 hours or overnight.
Heat oven to 350 degrees. Roll dough into small balls (smaller than a golf ball but bigger than a marble). Rolls balls in a bowl of sugar; set each on an ungreased cookie sheet about 2 inches apart. Bake 11 to 13 minutes, or until puffy. Cool on a wire rack.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 110 milligrams, Sugar 11 grams, TransFat 0 grams