Updated: Apr 27, 2020
Below is half the recipe I usually make - this will make about 4 dozen cookies
1 1/2 sticks of butter, unsalted at room temp (3/4 of a cup)
1/2 cup raw sugar - yes raw no white sugar here
1/2 cup firm packed light brown sugar
1/4 cup dark molasses
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
Raw sugar to roll the cookies in (optional)
In a large bowl stir together the flour, banking soda, salt and spices
Place a large bowl on the stand mixer, cream together the butter and the sugars until light and fluffy.
Add the egg and molasses and mix until smooth.
Slowly add the flour mixture to the cream butter mixture, mix on low until smooth.
Cover and chill until firm, about 2 hours.
During this cool time, I usually start the other cookie recipe I will post since you need the kitchen cool to create the batter. But let me finish the directions of the ginger snaps,
Pre-heat oven to 325 degrees
Roll chilled dough into about 1 inch balls. Now you can roll the balls in the raw sugar before you place them on the parchment-lined cookie sheet.
Bake for about 10 minutes or until the edges are lightly brown and the center of the cookie is barely soft. If the cookies get too warm before the enter the oven they will burn before the 10 minutes. I roll enough cookies to fill the trays and put the remaining dough back in the fridge until I am ready to roll more.
Place trays on a cooling rack and once the cookies are set then transfer from the cookie sheets to the racks to finish cooling. If you want the cookies soft, once cooled place in a seal plastic container. If you want them like ginger snaps from the box leave them out overnight to harden.