Gingersnap Cookies

Trisha Davey

2 cups flour

2 tsp baking soda

¼ tsp salt

1 tsp cinnamon

1 tsp ginger

½ tsp cloves

¾ cup soften margarine (for a crisper cookie, use shortening instead)

1 cup white sugar

1 egg

¼ cup molasses

granulated sugar

Preheat oven to 350°F. Cover cookie sheets with parchment paper (do not grease).

In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger and cloves.

In a large bowl, beat margarine and sugar until smooth and creamy. Add egg and beat until well incorporated. Add molasses and mix until well blended.

Add flour mixture and stir well. (The cookie dough can be refrigerated for an hour or overnight).

Shape dough into ¾ to 1 inch balls, then roll in granulated sugar. Place on the parchment paper on the cookie sheet, about 2 inches apart. Press the cookie ball down with the bottom of a glass.

Bake in preheated oven 10 to 12 minutes. Immediately transfer to wire racks to cool.

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