Classic Ginger Snaps

1. Preheat Oven and Mix Dry Ingredients

Preheat your oven to 350°F (177°C). 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 until well blended.

2. Cream Butter and Sugar

In another bowl, beat 11 tablespoons of softened butter until soft and fluffy. Add ⅔ cup of sugar and cream the mixture until it looks pale and fluffy.

3. Mix Wet Ingredients

To the creamed butter and sugar, add ½ teaspoon of vanilla extract, ¼ cup of molasses, and 1 room-temperature egg. Blend until well combined.

4. Combine Dry and Wet Mixtures

Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated. Do not overmix. Once ready, wrap the dough in plastic wrap and chill in the refrigerator for 2 hours.

5. Roll, Cut, and Bake

Roll out the chilled dough on a lightly floured board to a thickness of ⅛ to ¼ inch. Cut out cookies using a floured cutter, place them on a parchment-lined baking sheet 1½ inches apart, and bake in the preheated oven for about 10 minutes until puffed and set.

6. Cool Cookies

Let the cookies cool on the baking pan for 1 to 2 minutes before transferring them to a wire rack to cool completely.