Snappy Gingersnaps - cooking recipe

Ingredients

1/2 lb unsalted butter, room temp
1 1/2 cups granulated sugar
1 large egg
1/4 cup molasses
4 teaspoons ground ginger
1 1/2 tablespoons grated fresh ginger
2 teaspoons baking soda
1/4 teaspoon salt
2 1/4 cups all-purpose flour

Preparation

Preheat oven to 350 degrees.
On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
Add the egg and the molasses and beat until incorporated.
Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
Do not overmix.
Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
Bake until flat and evenly browned, about 13 minutes.
Cool on the pan, the remove to a rack to finish cooling.
These cookies are best the day they are baked, but will keep for several days.
Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
That's how I make them.
Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.