Gingersnap cookies are thin and crispy and rolled in sparkly coarse sugar. Perfect to stack on holiday trays. And great to munch on, all the year around. They make your home smell like Christmas, while they’re baking.
In a large bowl, whisk together 2 cups of flour, 1 tsp baking soda, a pinch of salt, 1 tbs ground ginger, 1 tsp ground cinnamon, and 1/2 tsp ground cloves/ground cardamom. Set aside.
In another large bowl, beat 3/4 cup butter and 1 cup white sugar until light and fluffy. Add 1 large egg and 1/4 cup molasses and beat until well combined. Add 1 tsp vanilla extract or vanilla bean paste.
Gradually add the flour mixture to the butter mixture, beating on low speed just until combined.
Refrigerate the dough for at least 1 hour.
Preheat oven. Line baking sheets with parchment paper. Shape dough into 1-inch balls and roll in the Demerara sugar.
Place on prepared baking sheets about 2 inches apart. Bake for 8-10 minutes, or until edges are set and tops are cracked. Let cool on baking sheets for 5 minutes; transfer to wire racks to cool completely.
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