Gingersnaps

From Good to the Grain

• Ready In: 15 mins
• Serves: 36
• Yields: 3 dozen cookies

Ingredients

• 1⁄2 cup unsalted butter, melted and cooled slightly
• 1⁄2 cup dark brown sugar
• 1⁄2 cup sugar
• 1⁄4 cup unsulphured molasses (not blackstrap)
• 2  tablespoons  grated fresh ginger
• 1  egg
• 1  cup whole wheat flour
• 1  cup all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon clove
• 1⁄2 teaspoon kosher salt
• 1⁄2 cup sugar, for finishing

Directions

1. In a large bowl, mix melted butter, sugars, molasses, fresh ginger and egg. Sift dry ingredients over bowl and mix until well combined. Wrap dough in plastic and refrigerate for at least 2 hours (Boyce recommends overnight, we did two hours, and it was fine).
2. Preheat oven to 350 degrees. Rub two baking sheets with butter. Pour 1/2 cup sugar into a shallow bowl.
3. Grab balls of dough about 1 tablespoon in size (ours were slightly larger). Toss them in the sugar and then roll them into perfect rounds. Toss them in the sugar again to thoroughly coat. Place on cookie sheet with at least 2 inches between balls. Repeat with remaining dough.
4. Bake 10-15 minutes (we baked ours for 12 minutes), rotating the pan halfway through. Cookies will flatten slightly, darken and crack beautifully across their surface. Remove gently to rack with spatula to cool.