five spice gingersnap cookies

with a stand/hand mixer, cream the butter (225 g), sugar (200 g), and molasses (40 g) on high speed until fluffy. then, add the egg (1 large) and vanilla (1 tsp).

sift in your dry ingredients and gently fold in the mixture, taking caution not to overwork the dough.

portion each cookie in about 2 Tbsp sized dough balls, and roll in the (demerara) sugar coating.

bake for 16-19 minutes, depending on how crisp you want the cookie to be. allow them to cool on the sheet for at least 2 minutes before removing to ensure they don’t fall apart.