Ginger Cookies Baby!

I have absent for so long I will be surprised if anyone even reads this now. But I keep writing, because it is my silent understanding that beauty is nothing if not shared, and so even these slices, even these insignificant stories and recipes must be thrown out into the void to create unknown ripples.

I suppose I have been absent from myself as well, but that is all too familiar a feeling. I suppose also, that I have felt that I have nothing to write. That the peace and insignificance of our lives here is somehow unworthy and boring. That somehow I am so afraid of melting into the void that I have slipped into it unknowingly.

But in the meantime there are the most delicious ginger snaps you've ever had, and they are begging to fill your kitchen and bellies. They are seriously AMAZING and they are meant to be shared and eaten warm.

Chewy Ginger Snaps 

1/2 cup chopped crystallized ginger
2/3 cup sugar + extra for dusting
6 tbsp butter

1/4 cup molasses
1 large egg
1 tsp vanilla

2 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves

Combine 1/3 cup sugar and butter together and mix until white and fluffy. Mix chopped ginger and rest of sugar and mix well. Add molasses, egg and vanilla, mix, then scrape down bowl. Add flour and rest of spices and mix until just combined. Refrigerate for an hour or so, or until the dough is cool enough to handle. Shape into 1 in balls, then roll in sugar.
Bake at 350 for about 11 min. They will still look soft but don't worry, they will harden when cool and still remain delightfully chewy.