1/2cup(1 stick or 8 Tbsp) unsalted butter, room temperature
1/2cupbrown sugar
1large egg
1 1/2tspvanilla extract
1/4cupmolasses
1 3/4cupall-purpose flour (stir, spoon, and level when measuring)
1/2tspbaking soda
1/4tspsalt
2tspground ginger*
1tspground cinnamon*
1/8tspground cloves*
1/8tspground nutmeg*
1/4cup+ granulated sugar for rolling
Instructions
Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
Preheat oven to 350 degrees Fahrenheit. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.
Notes
*SPICES: Feel free to taste the dough and adjust the spices before baking the cookies. Depending on how old/fresh your spices are, or based on personal taste, you may want to increase the measurements. ~Recipe altered from Sprinkle Some Sugar