Snappy Gingersnaps

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
3. 3
   Add the egg and the molasses and beat until incorporated.
4. 4
   Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
5. 5
   Do not overmix.
6. 6
   Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
7. 7
   Bake until flat and evenly browned, about 13 minutes.
8. 8
   Cool on the pan, the remove to a rack to finish cooling.
9. 9
   These cookies are best the day they are baked, but will keep for several days.
10. 10
    Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
11. 11
    That's how I make them.
12. 12
    Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.