Ginger Snaps

One of our favorite cookies to make through the year are Ginger Snaps. Spicy cookies made with molasses, cinnamon, cloves and ginger. It is a delicious combination of spices that is sure to please everyone who tries them.

Ingredients

1 c. granulated sugar
1/4 c. brown sugar
1 stick butter or margarine
1 egg
1/2 c. molasses
1 Tbsp. milk
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp ground cinnamon
1/2 tsp. cloves
2 to 3 1/2  tsp. ginger
1/4 tsp. black pepper
2 c. flour
Granulated sugar for coating the ginger snaps

Directions

Preheat oven to 350°. 

Cream together granulated sugar, brown sugar and butter until light and fluffy.

Beat in egg.

Add the molasses and milk, mixing until thoroughly combined.

Add baking soda, salt, cloves, ginger and black pepper.

Gradually stir in the flour.

Scoop out the dough with a tablespoon, then roll the dough between the palms of your hands to make a ball.  If the dough is too sticky, place it in the refrigerator for at least 30 minutes before forming the cookie dough into balls.

Roll the balls in granulated sugar and place on cookie sheets.

Bake 7 to 9 minutes.  The tops should show signs of cracking and the cookies should still be soft when you take them out of the oven.