Soft gingersnap cookies.....12 weeks of Christmas

I happened to run into this recipe for gingersnaps over at sally's baking addiction. The cookies not only looked good, but after reading her post she had me sold on giving them a try. They turned out just as she described, so soft and puffy in the middle!

My mom used to make gingerbread men roll outs (yum) and crinkles every year for Christmas, and I have often made them too, but for a change I decided to try this recipe.After all, it wouldn't be Christmas with out some type of ginger cookie!

 I liked the idea of how small they were, perfect for a holiday tray, and that they were so pillowy soft. I also liked the taste and texture. Sally made them with different chips in the middle, but I left half plain, and half I dipped in white chocolate. {I forgot to take a picture of those}

I'm glad I tried them...another good recipe to add to my cookie collection!

Soft Gingersnap Cookies
{sally's baking addiction}

3 c. all-purpose flour
1 teaspoon baking soda
 2 teaspoons ground ginger
1 and 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg, at room temperature
2 teaspoons vanilla extract
(1/3 cup granulated sugar, to roll them in)

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.  Set aside. Cream the softened butter.  Add the brown sugar and beat until light and fluffy. Add the molasses, egg, and vanilla.  Beat well.

Slowly add the dry ingredients to the wet on low speed.  Do not over mix.  Cover dough and chill overnight.

Preheat oven to 350F.  Line a large baking sheet with parchment paper.  Shape dough into 1-inch balls and roll in granulated sugar.  Place balls 2 inches apart.  Bake for 8-10 minutes, until the edges are just turning brown. Cookies will be puffy and still look soft in the middle.

Thanks to meal planning magic for hosting this blog hop.