Grammy's Ginger Snap Cookies
from the kitchen of Sharmagne Leland-St. John
2 ¼ cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoons ground cloves
⅛ teaspoons cayenne
½ teaspoons salt
½ cup unsalted butter, at room temperature
¾ cup dark brown sugar, packed
¼ cup unsulphured molasses
1 large egg
1 teaspoon pure vanilla extract
⅓ cup sugar, for rolling
Preheat the oven to 350° F
Line baking sheets with parchment paper. Set aside.
Combine the flour, baking soda, ginger, cinnamon, cloves,
cayenne and salt in a medium-sized bowl and set aside.
Cream the butter and the brown sugar together in a large
mixer bowl on medium speed for approximately 3-4 minutes
until or until it is light in color and fluffy.
Add the molasses and continue mixing until well combined.
Add the egg and vanilla extract and mix until well combined.
Add the dry ingredients to the wet and mix until the dough
has just become well combined. Do not over mix.
Create tablespoon-sized balls from the cookie dough. Gently
roll each into a ball, then roll each ball in the additional sugar
to coat. Place the balls on the baking sheet.
Bake for 8-12 minutes. Less time will give you a chewier cookie
and more will give you a crispier cookie. Cook for the full 12
minutes for the crispier cookie.
Remove from the oven and let them cool on the baking sheet
for 3-5 minutes before transferring to a cooling rack to finish cooling.