Gingersnaps| Christy Rost
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 2 cups plus 2 tablespoons flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 teaspoons Saigon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
Preheat oven to 350 degrees. In the large bowl of an electric mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add molasses and egg, and beat 1 minute more; set aside.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger until they are well blended. Stir the flour mixture into the butter mixture with a large spoon until they are well combined.
Lightly grease cookie sheets. Roll teaspoons of dough into small balls between floured hands and place them 2 inches apart on the cookie sheets. Bake 13 to 15 minutes until the cookies are done, remove them from the oven, sprinkle with sugar, and allow them to cool 1 minute on the cookie sheet. Transfer the cookies to a rack until they are completely cool; then store in airtight containers.
Yield: 3 ½ dozen cookies