Ginger Snaps

1. Preheat Oven and Mix Dry Ingredients

Preheat your oven to 350°F. In a bowl, combine 2 cups of flour, 1½ teaspoons of baking soda, ½ teaspoon of salt, 2 teaspoons of cinnamon, and 1½ teaspoons of ground ginger. Stir these together until they’re well mixed.

2. Cream Butter and Sugar

Take 11 tablespoons of softened butter and beat it in a separate bowl until it's soft and fluffy. Add ⅔ cup of sugar and continue beating until the mixture is pale and creamy.

3. Add Wet Ingredients and Combine

Mix in ½ teaspoon of vanilla extract, ¼ cup of molasses, and one room-temperature egg until they are fully combined. Gradually incorporate the dry ingredients into this mixture, ensuring no flour streaks remain.

4. Chill Dough

Wrap the dough in plastic wrap and let it chill in the refrigerator for about 2 hours. This will make the dough easier to handle.

5. Roll and Cut Cookies

Once chilled, roll out the dough on a floured board to a thickness of about ⅛ to ¼ inch. Use a cookie cutter to cut out your cookies, placing them on a parchment-lined baking sheet about 1½ inches apart.

6. Bake

Bake the cookies for about 10 minutes in your preheated oven. They should be crisp and golden. After baking, let the cookies cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.