Easy Gingersnaps recipe - a perfectly spiced small batch recipe. This easy recipe makes a dozen of the best soft and chewy Ginger Snaps you've ever tasted! | One Dish Kitchen
In a medium bowl whisk together the flour, baking soda, ginger, cinnamon, cardamom, cloves and salt. Set aside.
Place the butter and brown sugar into a mixing bowl and beat with an electric mixer on medium to high speed until thoroughly combined.
Add the molasses and the egg and mix for a minute.
Add the dry ingredients slowly to the wet ingredients and stir until well combined.
With a 2-teaspoon sized scoop, scoop up the dough and roll it into a ball. Roll in sugar and drop the dough onto the lined baking sheet approximately 2-inches apart.
Bake on the middle rack of the oven for 8-10 minutes.
Remove from the oven and allow the cookies to stay on the sheet pan for 1 minute before transferring to a wire rack to cool completely.