For years I have been searching for a satisfying gingersnap recipe. I have spent many hours searching through cookbooks, recipe pamphlets, and magazines, hungry for that perfect combination of crisp, sweet, spicy goodness. Happily, I have finally discovered a successful recipe. It delivers a consistently satisfying gingersnap complete with the mandatory crunch and gingery sweetness we crave from a traditional cookie. This recipe comes together quickly and, in keeping with its old-fashioned simplicity, is best prepared by hand (no electric mixer required). The batter will also keep for a day or so in the refrigerator in case you don’t wish to bake all of the cookies at once. To my mind, these little rounds are gingersnap perfection. They will, however, spoil you silly. To be sure, no store-bought ginger cookie will ever satisfy you again once you’ve crunched on these luscious morsels.

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoons ground ginger
11/2 teaspoons ground cinnamon
¾ teaspoon ground cloves
¾ cup (11/2 sticks) unsalted butter, melted and cooled
1 cup sugar plus more for rolling
¼ cup molasses
1 large egg

Directions
Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.

Combine the butter, sugar, and molasses in a large bowl and stir until combined. Drop in the egg, mixing until incorporated. Gradually stir in the flour mixture, mixing to form a soft dough. Cover with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread, are light golden brown, and the cracks still appear moist. Cool the cookies on the baking sheets set on wire racks for about 1 minute before removing them to the racks to cool completely.

Store the cookies in an airtight container or in a zip-top bag for up to 4 days.

Makes about 30 cookies.

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Excerpted from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy by Jennifer Lindner McGlinn. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.