Totally Scrumptious Gingersnaps from Martha Stewart's Baking Handbook! I actually made each cookie twice as big as directed, and they were soft and chewy instead of snappy. Also, I used raw sugar instead of brown sugar which gave them a nice crunch. I couldn't find the exact recipe online, so I'm posting them here.
Gingersnaps from Martha Stewart's Baking Handbook
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
3/4 teaspoons ground cinnamon
1/4 teaspoons ground cloves
1/4 teaspoon ground black pepper
1 1/2 sticks (3/4 cup) butter, unsalted, at room temperature
1 1/3 cups packed dark-brown sugar
1 1/2 Tablespoons finely grated, peeled ginger (one 3-inch piece)
¼ cup unsulfured molasses
1 large egg, at room temperature
1/4 cup granulated sugar crystals for coating the cookies
1. Stir together the dry ingredients.
2. In the bowl of an electric mixer, or by hand, beat the butter, brown sugar, molasses and ginger on medium-high just until light and fluffy, scraping down the sides of the bowl as needed.
3. Beat in the egg until smooth and combined, about 1 minute.
4. Mix in the dry ingredients gradually until the dough is smooth.
5. Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.
6. To bake, preheat the oven to 350F (180C), with racks in the center and lower third. Line two baking sheets with parchment paper or silicone baking mats.
8. Shape dough into 1-inch balls. Roll balls in a shallow bowl of granulated sugar if you want, and place 2-inches apart on prepared sheet (since they’ll spread while baking).
9. Bake, rotating the sheets midway during baking, until deep-golden brown all over and centers are firm, 15 to 18 minutes.
10. Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.
Storage: The dough can be refrigerated for up to five days, or frozen for up to three months. Once baked, the cookies can be kept in an air-tight container for a couple of days but like anything made with butter, of course they’re best the day they’re baked.