Granini's Gingersnaps

Granini's Gingersnaps

Ingredients:

3/4 cup unsalted butter, softened

1 cup sugar

1 egg

1/4 cup molasses

1 tablespoon ground ginger

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon salt

2 cups flour

sugar for rolling

Directions:

Cream butter and sugar.  Add in all the remaining ingredients, except the flour, and mix thoroughly.  Slowly add in the flour, a little at a time, until mixed in completely.  Chill dough for 1/2 an hour.

Line a cookie sheet with parchment paper for easier clean up.  Using a small cookie scoop (2 teaspoon size**), scoop out small dollops of dough onto parchment paper.  Roll into balls.  Plop the balls into a small bowl of sugar and roll around until fully covered.  Place back onto the parchment paper.  Bake at 350º for 8-9 minutes.  Slide cookies onto cooling rack, and allow to cool completely.

Enjoy!

**When I'm making my large dessert platters, I go another step further -- I slice each scoop in half, roll those wee bits up into balls, and make bite sized cookies instead of regular sized cookies.  It allows people to sample multiple goodies with less guilt.**  

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