Gingersnaps

Ingredients

• 4 ounces (113 g) unsalted butter, at room temperature
• 1/2 pound 3 ounces (313 g) granulated sugar
• 1/2 an egg
• 1/2 cup (120 ml) or 6 ounces (170 g) molasses
• 1 tablespoon (15 ml) distilled white vinegar
• 1/2 pound 6 ounces (398 g) bread flour
• 1 tablespoons (12 g) baking soda
• 2 teaspoons (4 g) ground ginger
• 1/2 teaspoon (.75 g) ground cinnamon
• 1/2 teaspoon (1 g) ground cloves
• 1/2 teaspoon (1 g) ground cardamom
• Turbinado sugar

Instructions

1. Using the dough hook at low speed, mix the butter and sugar together until just combined. Incorporate the eggs, molasses, and vinegar.
2. Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add to the butter mixture and mix on low speed until just combined. Cover and refrigerate until firm.
3. Divide the dough into 2 equal pieces, approximately 1 pound 2 ounces (510 g) each. Roll each piece into a rope 18 inches (35 cm) long and cut each rope into 30 equally sized pieces.
4. Form the pieces into round balls and press the balls into crystal sugar to cover the tops. Place the cookies sugar-side up in sheet pans lined with baking paper.
5. Bake at 375°F (190°C) until light brown on top but still soft in the center, approximately 12 minutes.