How To Make Old Fashioned Ginger Snap Cookies

* Easy enough for beginners * Beautiful and festive * Chewy interior and crispy exterior * Just the right amount of spice * Pairs perfectly with coffee or tea

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– All-purpose flour – Baking soda – Ground ginger – Ground cinnamon – Ground cloves – Brown sugar – Unsalted butter – Molasses – Egg – Granulated sugar – Semi-sweet or dark chocolate chips (optional)

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Step 1. In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, and spices. Whisk in brown sugar. Step 2. In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.

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Step 3. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Step 4. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

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Step 5. Preheat oven to 350°F. Line baking sheets with parchment paper.

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Step 6. Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.

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Step 7. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes.

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Step 8. Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.

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Step 9. (Optional step) Dip completely cooled cookies into tempered chocolate until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.

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SERVE AND ENJOY!

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