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{Incredibly Crisp} Gingersnap Cookies

Adapted from the Food Network

Yield: about 40 cookies

Ingredients

2 c all-purpose flour

2 t baking soda

1/2 t salt

1 t ground cinnamon

2 t ground ginger

1/2 t ground cloves

12 T (1 and 1/2 sticks) unsalted butter

1 c sugar

1 large egg

1/4 c molasses

1/2 c sugar in a shallow bowl, for finishing

Instructions

Preheat oven to 350 degree F.

Combine the flour, baking soda, salt and spices in a bowl; stir well to mix.

In the bowl of a standing mixer, fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and continue beating until smooth.

Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.

Use a small ice cream scoop to form 1 inch diameter pieces of dough. Roll into balls between the palm of your hands, then roll in sugar. Place the balls of dough on a cookie sheet lined with parchment, being sure to leave 3 inches around each to allow for spreading.

Bake the cookies for about 12 minutes, or until they have spread, the surface has crackled and they are firm to the touch.

Slide the papers from each pan onto a cooling rack. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.