Chewy Gingersnaps

Big, Soft, Chewy Gingersnap Cookies

1/2 cup melted butter
scant 1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper (optional, but makes them extra-snappy!)
1/2 teaspoon salt
Sugar, for rolling

Instructions:

1. Stir butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients and stir until combined.
2. Shape 1-inch balls and roll in sugar. Place on a lightly greased or non-stick cookie sheet.
3. Bake at 350 degrees for 8-10 minutes or until done.

This recipe came from Blissfully Domestic. I am interested to give it a try because instead of creaming butter, it requires melted butter. Typically butter gives you a crispier cookie (because of the lower melting temperature) and since the butter is ALREADY melted before you bake, that should make the cookie flatter. But the picture doesn't look flat and the title says chewy. so I am going to have to give it a shot and see if it throws everything I know about baking out the window.