Cracked-Surface Crunchy Gingersnaps

🥘 Ingredients

• granulated sugar 397 g
• unsalted butter 170 g
• molasses 59 ml
• egg 1
• all-purpose flour 281 g
• baking soda 2 tsp
• salt 3 g
• ginger 5 g
• cinnamon 2 g
• cloves 1 g
• nutmeg ½ g

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.
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.
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.