Sugar-Dusted Gingersnaps

Directions

1. Sift the flour, baking soda, spices, and salt into a bowl and set it aside.

2. Cream the butter and sugars on medium speed for several minutes until smooth, light, and fluffy.

3. Beat in the egg, then the molasses, and mix again. The dough will start turning a lovely brown color.

4. Mix in the flour mixture one-third at a time. Turn out the dough onto a lightly floured surface. Using a big piece of parchment paper, roll the dough into one 18-inch log or two 9-inch logs—they’re much easier to handle. Tuck the parchment around the ends and stick dough in the fridge for 30 minutes, or until firm enough to slice.

5. Grease several cookie sheets. Fill a small bowl with the extra sugar. Using a sharp knife, cut slices 1/4- to 3/8-inch thick. Coat the slices in sugar and place on the sheets about 2 inches apart.

6. Bake for 6 to 10 minutes, until set but not browned. Cool sheets for a few minutes before moving cookies to a wire rack

Tip: For chewy cookies, remove them from the oven a minute or two earlier when each cookie is just barely holding its shape when nudged.

Excerpted from The Cookiepedia by Stacy Adimando Copyright © 2011 by Stacy Adimando. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from the publisher.