Sweet Winnie'S Gingersnap Cookies - cooking recipe

Ingredients

3/4 cup butter, softened
1 cup sugar
1 egg
1/3 cup molasses
2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon clove
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup sugar, for uncooked rolling dough balls in before baking

Preparation

Preheat oven to 375\u00b0.
Combine butter, sugar and egg; mix until creamy. Stir in molasses until well incorporated. This can all be done in a stand mixer.
Combine & whisk together dry ingredients EXCEPT sugar for rolling. Mix remaining dry ingredients. Mix into molasses & butter mixture until well combined.
Scoop & roll dough into balls, 3/4\" to 1\" thick. Depending on the size ball you roll, the baking time will vary. I use a cookie scoop, roll in the palms of my hand then roll again in sugar.
Place about 2\" apart on greased or parchment paper lined baking sheets.
Bake 12 minutes: for a softer center & crisp edges.
Bake 14-15 minutes for a crunchy & snappier cookie.
I like them both ways!