Gingersnap Cookies

I am a collector of gingersnap recipes.  I love them.  I have made quite a few recipes in my time (you can check out this one here that I made as well).  I have to say this is one of the best ones I have made.  I think the only thing that could make them a tad better is the addition of fresh ginger.  They have a really nice texture.  If you bake them thoroughly they will be crisp.  If you take them out a bit prematurely they will be crispy on the outside tender in the middle.  If you take them out at the earliest possible point they will be soft and chewy.  That about covers all the preferences of cookies out there, doesn't it?



Gingersnap Cookies
Adapted from this recipe from Cooking Light, My Recipes.

1/2 cup unsalted butter, at room temperature
1 3/4 cups cups granulated sugar, plus 1/2 cup more for coating
2 large eggs, beaten
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed for about 4 minutes. Add the eggs, molasses, vinegar, and vanilla. In another bowl combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger. Cover bowl with plastic wrap and chill for 1 hour. Preheat oven upon removing the chilled dough from the refrigerator. Using a cookie scoop or a tablespoon form balls and roll in sugar. Place on cookie sheet and with the bottom of a glass press cookies down into rounds. Place on a parchment- or foil-lined baking sheet, 2 inches apart. Bake until crinkly around the edges, about 10 - 14 minutes. Place on wired cookie tray to cool.