Chai Spice Gingersnaps

makes about 2 dozen cookies

Ingredients

3/4 cup butter, softened
1/2 cup white sugar, plus more for rolling
1/2 cup brown sugar
1/4 cup blackstrap molasses
1 egg, room temperature
2 1/4 cup all-purpose flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves, ground
1/2 tsp black pepper, ground
1/2 tsp cardamom, ground
1/2 tsp salt

Directions

In the bowl of an electric mixer, beat together butter and sugar until light and fluffy. Add molasses and egg, and beat until incorporated.
In a separate bowl, mix together flour, baking soda, ginger, cinnamon, cloves, black pepper, cardamom and salt.
With the mixer on low, add the flour mixture to the butter mixture a little at a time until all is combined. Mix until all the streaks of flour are fully incorporated into the dough.
Using a scraper, scrape the dough off the sides and bottom of the bowl and form dough into a rough ball. Cover and chill overnight (if you are in a hurry, you can try the dough after a couple hours)
When ready to bake, preheat the oven to 350 F. Use the medium scoop to create even size balls and roll them in your hands until smooth. Roll balls in a plate of sugar and place on a cookie sheet with a silicone mat or parchment paper, about an inch apart.
Bake for 8-10 minutes. Cookies will look puffed and crinkled.
Remove cookies from oven and allow to set on the cookie sheet for 10 minutes, before moving to a baking rack to finish cooling.
Store in a sealed container for 5 days or freeze in a sealed container or plastic bag.

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