Gingersnaps

2 cups all-purpose flour

2 tsps. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

2 tsps. ground ginger

1/2 tsp. ground cloves

3/4 cup (1 1/2 sticks) unsalted butter

1 cup sugar

1 large egg

1/4 cup molasses

extra 1/2 cup sugar

Line baking sheets with parchment

Preheat oven to 350 degrees F. 

Combine the flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. Stir well. 

Beat together using an electric mixer on medium speed, the butter and sugar for about 5 minutes until very light and fluffy. Add the egg and continue beating until smooth. Lower speed and beat in half of the dry ingredients Add in the molasses. 

Scrape down bowl and beater. 

Beat in the remaining dry ingredients. 

Finish mixing the dough with a large rubber spatula. 

Roll dough into 1-inch diameter balls. Coat with the extra sugar. 

Place the balls of dough on the prepared pans, with about 3-inch intervals between each.

Bake for 15 to 20 minutes, or until surface has cracked and are firm to the touch. 

Cool cookies on wire racks. 

by Sulit.com.ph (MissPersephone)