Midnight Gingersnaps: A Spicy Treat for Late Nights

Midnight Gingersnaps are a delightful twist on the classic cookie. This recipe infuses the perfect balance of spices and flavors, creating a treat that is a perfect blend of sweet and spicy. These cookies are perfect for those late-night cravings or as a cozy dessert with a glass of milk. With a crunchy texture and a burst of ginger, cinnamon, and molasses, these gingersnaps will transport you to a cozy winter night. Get ready to indulge in this delicious and comforting treat.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1/4 cup granulated sugar, for rolling

Directions

1. In a mixing bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
2. In a separate bowl, beat the softened butter and 1 cup of sugar until fluffy.
3. Add the egg and molasses to the butter-sugar mixture, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Form the chilled dough into 1-inch balls and roll each ball in the remaining sugar.
8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake the gingersnaps for 10-12 minutes, or until the edges are slightly crisp.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
11. Transfer the gingersnaps to a wire rack to cool completely before serving.

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