Ingredients
Yield: makes about 40 cookies
Gingersnap Cookies:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) firmly packed dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (80 grams) unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all purpose flour
1/2 teaspoon (3 grams) baking soda
1/4 teaspoon salt
1 1/2 teaspoons (3 grams) ground cinnamon
2 teaspoons (4 grams) ground ginger
1/2 teaspoon (1 gram) ground cloves
Garnish:
1/2 cup (100 grams) granulated white sugar
Preparation
