Gingersnaps (Crunchy!)

I always enjoy baking, but when the weather turns cool and leaves start to fall, I really can't get enough of it.  I decided to make an all-out fall flavored dessert and settled on pumpkin ice cream and crunchy gingersnaps.  The ice cream was a failure, but the gingersnaps made up for it.  I wanted a crispy gingersnap, so I baked these a little longer than the original recipe directed.

These simple fall-spiced cookies are delicious, and they left our home smelling like the holidays were in full swing.  My 6 year-old tasted some of the dough and remarked, "I think I will like gingersnaps!"  She kept begging for more of the baked version, so I guess gingersnaps will have to make an appearance in our home again.

Gingersnaps
Tip: Before measuring the molasses, lightly spray the measuring cup with cooking spray to prevent it from sticking to the cup.
Ingredients:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon vanilla
2 cups (260 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup (200 grams) white granulated sugar (for rolling)

Directions:
Beat together the butter, 1/2 cup dark brown sugar, and 1/2 cup white granulated sugar until light and fluffy (2-3 minutes).  Add the molasses, egg, and vanilla and beat until incorporated.  In a separate bowl whisk together the flour, baking soda, salt and spices.  Add the dry ingredients to the butter mixture and mix until well combined.  Cover and chill the batter for 30 minutes or until firm.

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper or silicone liners.

Place about 1 cup of white granulated sugar in a pie plate.  When the dough has chilled sufficiently, roll into 1-inch balls.  Roll the balls of dough into the sugar, coating them thoroughly.  Place on the baking sheet, spacing about 2 inches apart.  With the bottom of a glass, flatten the cookies slightly.  Bake for about 15-18 minutes, or until the cookies feel dry and firm on top.  (The longer the cookies bake, the more crisp they will be.  If baked for 12-15 minutes they will be chewier and less crispy.)  Cool on a wire rack.

Source: slightly adapted from http://www.joyofbaking.com/Gingersnaps.html