Gingersnaps

• 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