Snappy Gingers

Total Time: 1 hr 30 mins Preparation Time: 1 hr 15 mins Cook Time: 15 mins

Ingredients

• 2/3 cup unsalted butter, softened
• 1/2 cup sugar, plus
• sugar, for dusting the cookies
• 1/4 cup packed brown sugar
• 1 egg yolk
• 2 tablespoons blackstrap molasses
• 1 cup all-purpose flour
• 1 tablespoon ground espresso
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• 1 preheat the oven to 350°f.
• 2 use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. add the egg yolk and molasses and mix well.
• 3 in a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. mix the dry ingredients into the butter mixture. (the dough will be quite soft.).
• 4 roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill at least 1 hour until firm, or wrap tightly and freeze for up to six months.
• 5 unwrap the dough and slice into 1/4-inch rounds. (if frozen, let stand at room temperature 15 minutes before slicing.) pour some sugar into a shallow dish. press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. bake for 12 to 15 minutes. do not over bake; the cookies will become "snappy" once they have cooled completely. transfer them to a wire cooling rack to cool for 5 minutes.