There are only two kinds of people in this world.
People who like crunch cookies and people who like soft
cookies.
I happen to be of the crunchier persuasion.
If a cookie is soft, I want nothing to do with it. But give me
something with a little crunch to it and I’m sold.
So, in the case of gingerbread vs. gingersnaps, in my mind the
snaps always win.
These were crunchy and spicy and delicious. And my dad ate
seven. SEVEN. Not in a couple days. At once.
That good.
You will need…
2
cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1
teaspoon ground cinnamon
2
teaspoons ground ginger
1/2
teaspoon ground cloves
12
tablespoons (1 1/2 sticks) unsalted butter
1
cup sugar
1
large egg
1/4
cup molasses
1/2
cup sugar in
a shallow bowl, for finishing
Start by preheating your oven to 350 degrees F.
Then, combine the
flour, baking soda, salt, and spices in
a bowl; stir well to mix.
In the bowl of a
standing electric mixer fitted with the paddle attachment or in a regular old
bowl with a hand beater (or if you are tough just a good old spoon), beat
together on medium speed the butter and sugar for about 5 minutes until very
light, fluffy and whitened.
Add the egg and
continue beating until smooth. Lower the speed and beat in half the dry
ingredients, then the molasses.
Stop the mixer and
scrape down bowl and beater.
Beat in the
remaining dry ingredients.
Remove the bowl
from the mixer and use a large rubber spatula to
finish mixing the dough.
Use a small ice cream scoop to scoop out 1-inch
diameter pieces of dough.
Roll into balls
between the palms of your the hands.
Place the balls of
dough on cookie sheets leaving about 3 inches all around each, to allow for
spreading. Warning, these spread A LOT!
Bake the cookies
for about 15 to 20 minutes, or until they have spread, the surface has
crackled, and they are firm to the touch.
Remove the cookies
to cool on a rack or wax paper.
Devour.
Love and Beer Floats
Angela
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