I'm a HUGE fan of Gingersnaps, but if you've ever tried to find some at the store, they have approximately ONE brand. And they're not all that great. I happened upon this recipe this week which just blew me away (and earned me compliments from my husband's boss!) from Cook's Illustrated.
If you like gingersnaps, you will NOT be disappointed.
Molasses Spice Cookies
2.25 c flour
2 tsp baking soda
1/2 tsp salt
1.5 tsp cinnamon
1 tsp ground ginger
3/4 tsp cloves
1/4 tsp allspice
12 T (1.5 sticks) butter
1/2 c dark brown sugar (I used light brown)
1/2 c Sugar plus 1/3 c for rolling
1 tsp vanilla
1/3 c molasses
Preheat oven to 375 degrees. Mix flour, soda, salt, cinnamon, ginger, cloves & allspice. Set aside. With mixer, cream butter for 2 min. Add brown sugar, and 1/2 c sugar. Beat 3 min. Add egg, vanilla, & molasses. Beat til combined. Add dry ingredients and beat on low until combined. (Refrigerate for 20 minutes or until dough is easily rolled.) Roll into balls & roll in the 1/3 c sugar. Bake 11-13 minutes. If you overbake, they won't be soft. I take them out at exactly 11 minutes. I like 'em soft.
My hints/suggestions/alterations from the original recipe are in italics (as they will be from now on.)