This recipe makes cookies that are a nice balance between crispy and chewy. If you like your ’snaps to have a sharp bite add a little crystallized ginger and even a pinch of cayenne. This version is kid friendly, but also makes a nice base for turning up the heat.
- 3/4 cup unsalted butter – softened
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar + 1 cup for garnish
- 1/4 cup blackstrap molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
Directions after the jump.
Cream the butter, dark brown sugar, and granulated sugar with an electric mixer until fluffy. This may take two to three minutes.
Add the molasses, egg, and vanilla and stir until just combined. (You don’t want to still see egg slime, but don’t beat it to death, either.
In another bowl whisk together the flour, baking soda, salt, cinnamon, ginger, and ground cloves. (If you are adding crystallized ginger or cayenne pepper, now is the time.)
Stir the flour mixture into the batter until just combined. Be sure to scrape the sides and bottom of the bowl with a spatula to prevent clumps of plain flour.
Wrap tightly with plastic wrap (press it down onto the dough) and chill for an hour.
Preheat the oven to 350F.
Roll the dough into one inch balls, roll the dough-balls in sugar, and set about two inches apart on a baking sheet. (If you want the cookies to retain a sparkle, try turbinado sugar)
Press firmly with the bottom of a glass or a metal measuring cup (it needs a smooth bottom) and flatten to about one quarter inch. Bake for 12 – 15 minutes at 350F and remove to a wire rack to cool. The tops of the cookies should be firm and dry.