The perfect crisp and chewy texture for the best gingersnap cookies you've ever had! Pair with milk or coffee!
Preheat oven to 375°F
In the bowl of an electric mixer, combine the flour, baking soda, and spices.
Add the butter, sugar, egg, and molasses to the dry mix and process until well combined.
Roll dough into tablespoon size portions and roll in bowl of sugar to coat.
Bake for 10-12 minutes, allow to cool completely before storing.
**If dough is too sticky, rest in the fridge for 30-60 minutes OR forgo sugar coating and just spoon the dough directly onto tray.
Dough portions, rounded, and coated in sugar freeze very well for easy baking later.
Freeze in a single layer, then transfer to a bag once frozen. Bake at 375° for 12 minutes straight from the freezer.