Gingersnaps

Gingersnaps are one of those cookies- the people that love them – REALLY love them. I will admit to being one of those people. The mixture of spices  and crunchy texture just work together so well.

I cannot remember where I first got this recipe.  This richly spiced cookie is perfect with a cup of coffee or a cup of tea. They are not too sweet, which I also like.

You can use either dried or fresh grated ginger. I really prefer fresh. I keep a piece of ginger root in my freezer, then just grate what I want, whenever needed. The ginger lasts nearly forever that way. When I got a new refrigerator last year, I emptied out my freezer and found I had more than a pound of frozen ginger root. That’s a lot of ginger. I guess I buy a fresh piece every time I go to the Asian grocery store. I have been making a real effort to use it all up.

The original recipe called for shortening. I use butter, but chill the dough at least an hour before baking. You can use shortening, if you prefer.

So here is the recipe. Enjoy!!

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.