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 cups all purpose 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.

Roll tablespoons of dough into a ball. Roll the balls in granulated sugar and place on cookie sheets. If the dough is too sticky, place it in the refrigerator for 30 minutes before forming the cookie dough into balls.

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.

Add Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour. Roll out and cut with a 2 inch cookie cutter. Sprinkle tops of cookies with sugar. Place on greased cookie sheets. Bake 8 minutes. Let stand 2 minutes before transferring. Makes 2 dozen.