Ginger Snaps

Ingredients:

1 cup sugar, plus additional sugar for rolling dough

3/4 cup butter

1 egg

1/4 cup light molasses

2 cups flour (sometimes more, if dough is very sticky)

1/4 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon dry ginger

Directions:

Cream sugar and butter. Add egg and molasses, and blend well. Sift together dry ingredients and add to the sugar and butter mixture. Form dough into small balls and roll in granulated sugar. Place on greased cookie sheets. Bake 350 degrees for 8-9 minutes.

Notes:

The one and only ginger snap recipe for me. Thanks, Grandma Jean! I love her cookie recipes because they aren't massive. This makes about 2 dozen cookies, depending on how big you roll them out.

I often add extra flour if the dough is really sticky. Just enough so it is no longer wet, but still very soft. I find that my cookies come out nice and plump, not flat, if the dough is not so wet. This applies to all cookies. Also, I like my cookies soft and chewy, so I remove them just before they start to get the golden color on the edges, and allow them to sit on the hot cookie sheet a minute after baking.

Source:

Grandma Jean