A classic cookie collection would not be complete without gingersnaps. This recipe uses a large amount of molasses to ensure that they stay soft and moist for up to two weeks.
Adapted with permission from the publisher, Wiley, from Cookies at home with The Culinary Institute of America. Copyright © 2011.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar, and salt on medium speed until light and fluffy, 3-5 minutes. In a large bowl, combine the flour, ginger, and baking soda. Heat the molasses amd water in a small saucepan over medium heat until warm, about 4-5 minutes. Do not bring to a boil.
Slowly add the dry ingredients and molasses to the creamed mixture in alternating additions with the mixer on low. Scrape down the bowl as needed. Scoop the dough onto the prepared baking sheets, about 1 tablespoon each, about 1 ½ inches apart. Flatten the cookies slightly and sprinkle the cookies lightly with the sanding sugar.
Baking until lightly browned and cracked on the surface, about 12 minutes. Rotate and switch the baking sheets as necessary for even baking. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. Store in an airtight container.