Gingersnaps

These are the very best Gingersnaps if you like softer cookies. Brian’s mother, sisters, and sister-in-law have all reported having difficulties with this recipe, so I think you have to be a Richerson to have it turn out right.

Mom

• 3/4 cup butter
• 1 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 2 1/4 cups + 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 rounded teaspoon ginger

Cream butter and brown sugar until very light and fluffy, scraping the bowl as needed. This can take up to 10+ minutes if your butter is cold. Be patient. Make sure the mixture is totally uniform in color with no dark streaks. Whisk together flour, baking soda and spices in a medium bowl. When butter and sugar are ready, beat in egg and molasses. Stir in flour mixture until combined.

Scoop the dough into balls and place on a lined cookie sheet or container that will fit in your refrigerator. Cover and let them chill in the refrigerator for at least an hour or up to overnight. Or freeze the scooped dough balls for up to 2 months (or something like that). 

When ready to bake: Preheat oven to 350°F. Roll each dough ball completely in granulated or Turbinado sugar, place on lined baking sheet about 2 inches apart and bake for 12-15 minutes until just barely starting to brown on the outside. Baking time will vary depending on the size of your dough balls and if you are baking from the refrigerator or the freezer.