Gingersnaps!

GINGERSNAPS

This recipe is adapted from my sister's friend, Heather Trussell, who gave it to her in high school, and a few things added from my own experience of what I like in a gingersnap (a lot of spice!)  It is one of my daughter's favorite cookies.

GINGERSNAP COOKIES

Cream together:
3/4 C (170g) butter/margarine (you can actually cut the butter up to half the amount for lower fat and crunchier cookies)
1 C sugar
1 egg
1/4 C molasses

Mix together and then add to the butter mixture:
2 C flour
2 t baking soda
1/4 t salt
1 t cinnamon
1 Tablespoon (or more) ground ginger
3/4 t black pepper
1/3 t ground cloves
1/4 t allspice
1/4 t nutmeg

Form the dough into walnut sized balls.  Dip the top in sugar and place on a lightly greased cookie sheet.  Bake at 350 degrees F for 8-10 minutes.  (If you are making the cookies with less butter you may want to slightly flatten the balls first)

Cookies will be puffy when you take them out, but as soon as you put them on a cooling rack, they will fall and have a perfect crackly top!

Enjoy with a glass of milk or cup of tea!