Old Fashioned Gingersnaps

Old-fashioned Gingersnaps

I cannot remember where I first got this recipe. It is a great cookie for the holidays. This richly spiced cookie is perfect with a cup of coffee after dinner. While you can use either dried or fresh grated ginger, I really prefer fresh. I keep a piece of ginger root in my freezer and then just grate what I want whenever needed. The ginger lasts nearly forever that way. The original recipe called for shortening. I use butter, but chill the dough at least an hour before baking.

Gingersnap Cookies

2 c. flour
2 t. baking soda
1 t. cinnamon
¾ t. ginger (fresh grated preferred)
½ t. cloves
¼ t. salt
1 c. sugar, plus extra for rolling
¾ c. butter
¼ c. molasses
1 egg

Mix together dry ingredients and set aside. Beat together sugar with butter, molasses and egg until light.  Stir in dry ingredients and chill dough at least an hour. When ready to bake, roll dough into 1-inch balls. Roll balls in additional sugar. Place 2 inches apart on ungreased baking sheet. Bake in a preheated 350-degree oven for 10-12 minutes. Edges should look dry. Cool on sheet for a few minutes and then move to rack. Makes about 36.