gingersnaps

Recipe printed from chiknpastry.com

Gingersnaps
from David Lebovitz's Ready For Dessert; makes 60

time commitment: 2 hours (includes 1 hour for the dough to chill)

ingredients
3 c all purpose flour
2 1/2 t baking soda
1/2 t salt
2 1/2 t g cinnamon
2 t g ginger
1 1/2 t fresh g pepper
1/2 t g cloves
2 sticks unsalted butter, room temp
1 1/4 c sugar
1/4 molasses
1 t vanilla extract
2 eggs, room temp
turbinado or regular granulated sugar, for coating the cookies 

instructions
in a medium bowl, combine flour through ground cloves and whisk until mixed well.

in a stand mixer, or in a large bowl using an electric mixer, combine butter and sugar, mixing on medium until smooth. mix in molasses and vanilla, then add eggs one at a time, until thoroughly incorporated. add flour mixture and mix until completed combined.

divide the dough into four pieces. lightly flour a surface and roll each piece into an ~8" log, then roll up in plastic wrap and refrigerate for about 1 hour (alternatively you can freeze for less time).

preheat oven to 350 F. pour coating sugar into a small bowl. working with one log at a time, slice into 1/2" cookies, and press one side of each cookie into the sugar, then place the other side down on a parchment or silpat-lined baking sheet. bake for ~10 minutes. if using two sheets, rotate sheets halfway through to even cooking of each sheet. remove, let cool for a few minutes, and transfer to wire rack to cool completely.

ps - you can store the dough in the fridge or freezer if you want to bake sections off at a time. or you can do it all at once - whatevs. 

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