Ginger Snaps

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Measure into a bowl and stir together: 2 cups flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons ground ginger.
3. 3
   In another bowl, beat until soft and fluffy: 11 tablespoons (1 stick plus 3 tablespoons) butter, softened.
4. 4
   Add: 2/3 cup sugar.
5. 5
   Cream the mixture until light and fluffy.
6. 6
   Stir in, mixing well: 1/2 teaspoon vanilla extract, 1/4 cup molasses, 1 egg, at room temperature.
7. 7
   Stir in the dry ingredients.
8. 8
   Dont overmix, but make sure they are completely incorporated.
9. 9
   Wrap the dough in plastic and chill for 2 hours.
10. 10
    On a lightly floured board, roll out the dough 1/8 to 1/4 inch thick.
11. 11
    Cut out the cookies with a floured cutter and place them 1 1/2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
12. 12
    Bake until puffed and set, about 10 minutes.
13. 13
    Let the cookies cool for 1 to 2 minutes before removing from the pan.
14. 14
    Roll the dough into 2 logs 1 1/2 inches in diameter, wrap in plastic wrap, and chill for at least 2 hours in the refrigerator or 30 minutes in the freezer.
15. 15
    When cold, cut into 1/4-inch-thick coins, place them 1 1/2 inches apart on a lined baking sheet, and bake as above.
16. 16
    The cookies can be dipped in sugar before baking, if desired.
17. 17
    Roll the dough into 1-inch balls, place them 3 inches apart on a lined baking sheet, and flatten them with a flat-bottomed glass dipped in sugar.
18. 18
    Add 1/2 teaspoon fresh-ground black pepper to the flour mixture for a spicier cookie.