Gingersnaps

Directions

1. 1
   Heat oven to 375 degrees.
2. 2
   Line 2 baking sheets with parchment paper or aluminum foil.
3. 3
   With an electric mixer on medium high, beat with butter, brown and granulated sugars, corn syrup and vanilla for 3 minutes.
4. 4
   Add the egg and beat until combined.
5. 5
   In a separate bowl, whisk together the flour, salt, and baking soda.
6. 6
   Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
7. 7
   Add final ground ginger and flour.
8. 8
   Divide the dough into 2 portions.
9. 9
   Wrap in plastic.
10. 10
    Freeze for 1 hour.
11. 11
    On a floured surface roll the dough out 1/4 inch thick.
12. 12
    Cut into 2 inch squares.
13. 13
    Bake for 8 minutes.
14. 14
    Cool on the baking sheets for 5 minutes.
15. 15
    Transfer the cookies to wire racks to cool completely.
16. 16
    Sprinkle with confectioners' square.