Gingersnaps

Soon after I first met my husband he began building a log cabin.  I visited him there a few times and each time I noticed he had a bag of gingersnaps that he had purchased from some store.  These cookies were about an inch and a half across, were very spicy, and extremely hard.  After we had been married for some years I learned that he does not like hard/crisp cookies.  This recipe is chewy and delicious.  I found it originally on Better Homes and Gardens as Santa-Size Gingerbread Cookies but changed it slightly.

Gingersnaps

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg (optional)
3/4 cup softened butter
1 cup packed brown sugar
1/2 cup molasses
1 egg

 Mix together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg, if using in a bowl.

In the bowl of a stand mixer cream the butter until light and fluffy. Add in the brown sugar and molasses and beat until smooth. Add egg and beat again until well-mixed. 

Carefully add the flour mixture until well-combined then cover and refrigerate one hour.

Preheat oven to 325 degrees F.  Using a portion scoop (I used a 2-Tablespoon scoop), place balls of cookie dough on parchment paper lined cookie sheets 12 or 15 to each sheet about 2 inches apart.  Bake 10 minutes then check to see if the edges of the cookies are set.  They probably will not be so let bake another 2-3 minutes and check again. 

When the cookies are set, remove from oven and let sit on pan 10 minutes then remove to wire rack to cool completely. 

If you want, you can make a confectioner's sugar frosting:  1 cup sifted confectioner's sugar, 1/4 teaspoon vanilla extract, and 1 Tablespoon milk mixed together.  If icing is too thick, add milk one teaspoon at a time.