Crispy Gingersnaps

handletheheat.com

Cis Farney

1 ½ sticks (170 grams) unsalted butter, at cool room temperature

1 ¼ cups (250 grams) granulated sugar, divided

¼ cup (50 grams) lightly packed light brown sugar

⅓ cup (113 grams) unsulphured molasses (NOT blackstrap)

1 large egg

½ teaspoon fine salt

2 teaspoons baking soda

1 ½ teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

2 ¼ cups (286 grams) all-purpose flour

Directions at handletheheat.com

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