I absolutely love gingersnap cookies, but I really prefer my cookies to be softer, chewy-er than the traditional gingersnap is. Enter: These cookies. They’re marvelous. As a matter of fact, I made them last week and the next morning all but 5 of them had already been eaten. Apparently The Husband liked them too 
Ingredients:
2 1/4 c. lower-protein unbleached all-purpose flour (like Gold Medal or Pilsbury)
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tso finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/2 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 cup molasses
Directions:
Pre-heat oven to 375°. Place oven rack in the middle position.
Line a baking sheet with parchment paper (I didn’t do this, just used my trusty airbake pan)
In a bowl mix together flour, spices, baking soda, pepper and salt. Set aside
With an electric mixer, beat togther butter, brown sugar, and 1/3 C of granulated sugar until well light and fluffy. Mix in egg yolk and vanilla until well combined. Add in molasses and blend until well-mixed.
On lowest mixer speed, add in flour combo and mix until just combined, scraping bowl once.
Place 1/2 C sugar in a small, shallow bowl for rolling. Fill another small bowl with cold tap water.
Dip your hands in the water, then scoop out 1 Tbls of dough and roll it into a ball. Drop the ball into the sugar, coating it.
Place each dough ball on the cookie sheet about 2″ apart. Bake for 11 minutes. The cookies will crack on the top when done. Inside the cracks will still look raw. Don’t overbake!
Cool cookies on a baking sheet for 5 minutes, then move to a cooling rack.
Source: Good Things Catered
