Gingersnaps

I made these cookies last weekend to pair with the plum and mango sorbets. I know I'm a bit late in posting them but that's because life has been busy. In fact, just yesterday, I went into the army and as I type this I'm sitting in uniform. I don't know how often I'll be able to post, let alone bake, but I'm not letting this blog go! Anyway, everyone loved these cookies on their own, forgoing eating them with the sorbet. Oh, well. The recipe comes from Bakewise, although I followed someone's tip to use turbinado sugar, and that's what I used. I tasted a tiny bit of them and they were robustly flavored, with an almost hind of deep caramel. I guess the overnight chill in the fridge really benefited them. If you want really snappy gingersnaps, bake the full amount of time. If you prefer some softer, pull them out a bit earlier.

Gingersnaps
adapted from Bakewise

2 cups turbinado, or regular sugar, divided
3/4 cup unsalted butter or margarine
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp fresh grated nutmeg

Place 1 3/4 cups of the sugar and margarine in the bowl of your stand mixer.

Beat until well creamed and fluffy.

Add the molasses and beat to combine.

Add the egg and beat on low to blend.

Here is my mixture after the egg was added. In a small bowl, whisk together all of the dry ingredients.

Add the dry ingredients and mix on low speed until all is blended.

Cover and chill overnight or at least an hour.

You can see how it's firmed up after its chill in the fridge. Preheat your oven to 350 and line two baking sheets with parchment. Set aside.

Pour the remaining sugar into a small bowl. Scoop balls of cookie dough and roll in the sugar. Place on the prepared cookie sheets.

Bake for about ten minutes, checking them at around the eight minute mark. Allow to cool on their pans for a minute or two before cooling completely on a wire rack.