One of the cookies I made for my holiday gifts were Gingersnaps. I love this recipe-it’s easy, and the cookies turn out good every time. If you want soft cookies, cook for a little less, and if you want crunchy cookies, cook a little longer. These cookies stay fresh for a long while. I use a small scoop to make evenly sized cookies, and they are very easy and much quicker than rolling all of the small balls.

GINGERSNAPS
From Gourmet, June 1993
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar plus additional for coating the cookies
1/2 cup firmly packed light brown sugar
1/3 cup unsulfured molasses
1 large egg
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
3/4 teaspoon salt
Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy. Add the molasses and egg, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into small balls. Roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.