Gingersnap cookies

This is the 2nd time I have made these in the past couple of days.  My kids devour them and my husband would be happy just eating the dough.  We do have a huge debate going, however, as to if these should be crisp or chewy.  I like them crisp....thus the snap...lol.  But, everyone else likes them chewy.  So, this round I went a little less on the baking time.  But, that is the wonderful thing about them.....you can adjust for your tastes.  Plus, I left a little of the dough in the freezer for hubby.  :)


Cream together:

1 stick of butter
1 1/4 cup + 2 Tbsp sugar
1/2 tsp vanilla

Once light and fluffy, add:

2 eggs

Then, add:

1/3 cup molasses

add:

2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp ginger

Once combined, add:

3 cups all-purpose flour

Freeze the dough in a log until solid.

Slice frozen log into thin cookies.  The thinner you slice them the crisper they will be. Bake them at 350 degrees for 7-12 minutes depending on your taste and thickness of the cookie.  Mine were baked about 10 minutes.  The edges should be slightly brown.