CRISPY GINGERSNAPS

INGREDIENTS:

2 Cups all purpose flour

2 Teaspoons baking soda

2 Teaspoons cinnamon

3 Teaspoons ginger

1 Teaspoon cloves

½ Tablespoon vanilla

¾ Cup butter – (1 ½ sticks)

1 ¼ Cups sugar – plus a ½ cup for dressing

1 Large egg – room temperature

1/3 Cup molasses

Put butter and sugar into the bowl of your stand mixer and beat together with the paddle attachment until fluffy and white, about 4 or 5 minutes. Add the egg, vanilla and molasses and beat until well combined. In a large mixing bowl combine the rest of the dry ingredients and whisk well to blend together then gradually add to the mixer using a spatula to scrape the sides to be sure everything is well combined. Remove the bowl from the mixer and place in your fridge for about 20 minutes. Preheat your oven to 350. While the oven is heating and the dough is chilling line 3 baking sheets with parchment paper and put a half cup of sugar into a shallow dish to roll the dough balls in before putting them on the baking sheets. Remove bowl from the fridge and using a small ice cream scoop form the dough into balls, roll them in the sugar then place the coated balls on the parchment lined trays about 3 inches apart. Bake the cookies for 13 minutes then cool them on wire racks. Enjoy!