Double Ginger Gingersnaps

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon plus 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne
• 1/2 pound (2 sticks) butter
• 1 cup sugar
• 1/4 cup molasses
• 1 teaspoon cider vinegar
• 1 egg
• 2 tablespoons grated fresh ginger
• Coarse sprinkling sugar, for dipping the cookies

1. Preheat the oven to 325F.
2. Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.
3. In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.
4. Add the molasses and vinegar and beat at medium speed for a few minutes.
5. Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well.
6. Add sifted ingredients and mix until just blended.
7. Scrape the dough into a bowl and chill for about 1/2 hour.
8. Place the coarse sugar in a small bowl.
9. Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet.
10. Press with fingers to flatten slightly.
11. Bake for approximately 15 minutes, until lightly golden.
12. Cool completely before storing.

flour, baking soda, salt, ground ginger, ground allspice, ground cloves, cayenne, butter, sugar, molasses, cider vinegar, egg, ginger, sprinkling sugar

Taken from www.epicurious.com/recipes/food/views/double-ginger-gingersnaps-383563 (may not work)