Misha Gelman’s Gingersnap Cookies

COOKIE DOUGH
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1/2 teaspoon salt
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup dark molasses
1/2 cup chopped pecans (optional)

Pumpkin pie spice – can be used in place of the other spices, use 1½ tablespoon (option)

CINNAMON SUGAR
1/3 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees

Sift the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt into bowl.

Place the butter into a mixer and beat until creamy (you can use a bowl and hand mixer as well) slowly add the white sugar. Then add the egg, and dark molasses. Turn off the mixer and scrap the sides to make sure all is incorporated.

Then on a lower speed add the dry ingredients in thirds allowing it to mix in and stopping the mixer to scrape the sides to make sure all gets incorporated and forms soft dough. Do not over beat.

Make cinnamon sugar by Combing sugar and cinnamon in a bowl

Form 1 inch diameter balls. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are puffed and slightly cracked, about 10 - 12 minutes. Cool cookies on a wire rack. Can be stored in an air tight container.