Gingersnaps

Makes 60 cookies
Hands-On Time: 25m
Total Time: 1hr 00m

Ingredients

* 2 sticks unsalted butter, at room temperature
* 1 cup packed dark brown sugar
* 1/2 cup granulated sugar
* 2 tablespoons corn syrup
* 1 teaspoon vanilla extract
* 1 large egg
* 2 3/4 cups, plus 3 tablespoons all-purpose flour
* 1/2 teaspoon kosher salt
* 1 1/4 teaspoons baking soda
* 2 teaspoons ground ginger
* confectioners’ sugar, for sprinkling

Directions

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.

2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, baking soda, and ginger. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.

3. Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour. On a floured surface, roll the dough out 1/4 inch thick. Cut into 2-inch stars. Bake for 8 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. Sprinkle with confectioners' sugar.