Ginger Snaps

Based on the Alton Brown Recipe

http://www.foodnetwork.com/recipes/ginger-snaps-recipe/index.html

Ingredients

• 9.5 ounces all-purpose flour
• 1.5 teaspoons baking soda
• 1 tablespoon ground ginger
• 1/8 teaspoon ground nutmeg
  
• 1/2 teaspoon ground clove
• 1/2 teaspoon Maldon salt
• 1/4 teaspoon ground cinnamon
  
• 7 ounces light brown sugar
  
• 5 ounces unsalted butter, sliced up and slightly melted
• 3 ounces molasses
• 1 large egg
• 4 to 5 teaspoons finely grated fresh ginger

DOUBLE BATCH

• 19 ounces all-purpose flour
• 3 teaspoons baking soda
• 2 tablespoons ground ginger
• 1/4 teaspoon ground nutmeg
  
• 1 teaspoon ground clove
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon Maldon salt
• 14 ounces demerera sugar
  
• 10 ounces unsalted butter, sliced up and slightly melted
• 6 ounces molasses
• 2 large eggs
• 3 tablepoons finely grated fresh ginger
• 
  

Directions

In a medium mixing bowl whisk together the flour, baking soda, ground ginger, ground nutmeg, ground cinnamon and ground clove.

Place the brown sugar, salt and butter into the bowl and beat until light and fluffy. Add the molasses, egg and fresh ginger and beat for a minute. Add the dry ingredients to the wet and stir until well combined.

Refrigerate dough for at least 20 minutes.

Preheat the oven (or toaster oven) to 350 degrees F.

With a teaspoon, drop the dough onto a parchment lined or buttered half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 to 15 minutes.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack or cutting board to cool completely.