Gingersnaps – Soft Baked

   by  Vicki’s friend Amanda

350°F 8-9 min.        YIELD: 13 – 14 cookies         REFRIGERATE

6 tbsp unsalted butter, softened

½ cup packed brown sugar – dark, or light

1 egg

1 ½ tsp vanilla extract

¼ cup dark molasses

2 tsp ginger

¾ tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

Pinch salt

½ tsp baking soda

1 ½  cups all-purpose flour

+1/2 cup sugar for rolling

·       In a large bowl, cream the butter and brown sugar until fluffy. Add flour, baking soda, salt and spices; stir until just incorporated without over-mixing. Chill for 2 hours to overnight.

·       Once chilled, roll dough into 1” balls, roll in sugar and place on baking sheet 1 ½ to 2” apart. Repeat this step for the rest of the dough.

·       Bake for 8-9 minutes. (Be sure to keep dough cold if not all baked at once.) They will seem underdone, but will stay soft as they set up. For a crispier gingersnap bake a few minutes longer.

·       Allow to cool 10 minutes before removing from sheet. Transfer to rack, finish cooling.

·       Soft-baked will stay soft up to 5 days if stored in airtight container.