Ginger Snap Cookies
INGREDIENTS
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(Makes about 20 2-inch cookies)
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1 1/4 dip-and-sweep cup (6.25 ounces/177 grams) unbleached all-purpose flour
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1/4 teaspoon salt
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3/4 teaspoon cinnamon
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3/4 teaspoon ginger
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1/4 teaspoon nutmeg
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1/4 teaspoon allspice
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1 stick (4 ounces/113 grams) unsalted butter
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1/4 cup (1.75 ounces/50 grams) sugar
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2 tablespoons unsulphured molasses
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