Gingersnaps (realsimple.com)

Ingredients:
2 sticks Unsalted Butter, at room temperature
1 cup Brown Sugar
1/2 cup Sugar
2 Tbsp Corn Syrup
1 tsp Vanilla Extract
1 Egg
2 3/4 cups, plus 3 Tbsp Flour
1/2 tsp Salt
1 1/4 tsp Baking Soda
2 Tsp 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. 
3. Add the egg and beat until combined.
4. In a separate bowl, whisk together the flour, salt, baking soda, and ginger.
5. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
6. Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour. 
7. On a floured surface, roll the dough out 1/4 inch thick. Cut into 2-inch stars.
8. 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.