Cracked-Surface Crunchy Gingersnaps

🥘 Ingredients

• all-purpose flour
  281 g
• baking soda
  2 tsp
• cinnamon
  2 g
• cloves
  1 g
• egg
  1
• ginger
  5 g
• granulated sugar
  397 g
• molasses
  59 ml
• nutmeg
  500 mg
• salt
  3 g
• unsalted butter
  170 g

🍳 Cookware

• heavy-duty mixer
• medium mixing bowl
• baking sheet
• release foil
• non-stick cooking spray
• small bowl

1. 1

   In a heavy-duty mixer , beat 1.75 cups (349 g) of the granulated sugar and the unsalted butter until fluffy. Add the 1/4 cup molasses and beat to blend in well. Add the egg and beat on low just to blend in.

   granulated sugar: 397 g, unsalted butter: 170 g, molasses: 59 ml, egg: 1
2. 2

   In a medium mixing bowl , stir together the all-purpose flour , baking soda , 1/2 tsp salt , 1 Tbsp ginger , 1 tsp cinnamon , 1/2 tsp cloves , and 1/4 tsp nutmeg . Add this dry mixture to the mixer and blend on lowest speed. Cover and chill dough for at least ⏱️ 1 hour or overnight.

   all-purpose flour: 281 g, baking soda: 2 tsp, salt: 3 g, ginger: 5 g, cinnamon: 2 g, cloves: 1 g, nutmeg: 500 mg
3. 3

   Place a rack in the center of the oven and preheat the oven to 350°F.
4. 4

   Cover a baking sheet with release foil , or parchment lightly sprayed with non-stick cooking spray .
5. 5

   Roll the dough into 1.25 inch balls. Place the remaining 1/4 cup (51 g) granulated sugar in a small bowl and roll each ball in sugar. Place the baking sheet, 2 inches apart. Bake until edges just begin to color, about ⏱️ 10 minutes , but check on them at 8 minutes.
6. 6

   Remove the foil and cookies to a rack to cool completely.