Soft and Chewy Gingersnaps

We use gingersnaps in our parfaits, crumbled as pie crusts or as delicious cookies on their own.  This recipe makes soft and chewy ones - perfect with a nice tall glass of ice cold milk.

• 2 ¼ c flour 
• 2 t baking soda 
• ½ t salt 
• 1 t ground ginger  
• 1 ½ t cinnamon 
• 1 t ground cloves 
• 1 ½ sticks butter 
• ½ c dark brown sugar 
• ¾ c sugar
• 1 large egg 
• 1 t vanilla extract 
• ⅓ c molasses

Line a large baking sheet with parchment paper and set aside.

Preheat the oven to 375.

Place the flour, baking soda, salt, ginger, cinnamon and cloves in a large bowl and whisk.  Set aside.

Place the butter, brown sugar and ½ c of white sugar in a bowl and beat to combine.  Add the egg, vanilla and molasses and beat well.   Add the flour mixture, on low and mix until the dough forms.   Place the refrigerate the dough for half an hour.

Remove the dough from the refrigerator.  Make balls with one tablespoon of the dough, roll in remaining sugar and place on the prepared baking sheet.

Bake for ten minutes and then tap the base of the baking pan on the counter as you remove them from the oven.  Sprinkle lightly with sea salt and cool on baking rack.   Repeat with the remaining dough.