Gingersnap Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 2 tablespoons crystallized ginger finely chopped
• 2 tablespoons blackstrap molasses dark
• 1.3 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.1 teaspoon salt 
• 6 tablespoons stick margarine softened
• 1 tablespoon strong coffee decoction cold brewed
• 0.5 cup sugar 
• 2 tablespoons sugar 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• blender
• plastic wrap
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, baking soda, and salt in a small bowl; set aside.
3. Combine molasses and coffee in a small bowl; set aside.
4. Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy.
5. Add ginger, cinnamon, and cloves; beat well.
6. Add flour mixture and molasses mixture; beat at low speed until well-blended.
7. Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.
8. Preheat oven to 35
9. Cover 2 baking sheets with parchment paper; secure to baking sheets.
10. Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets.
11. Sprinkle with 2 tablespoons sugar.
12. Bake at 350 for 10 minutes (cookies will be slightly soft in center, but will harden as they cool).
13. Remove from baking sheets; cool completely on wire racks.
14. Note: Store the remaining gingersnaps in an airtight container.