Molasses Ginger Snaps

Pour a tall glass of milk and enjoy one of these spicy cookies!


2 1/2 cups flour
2 teaspoon baking soda
2 Tablespoons ground ginger
2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1/4 cup molasses

Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment paper.  Blend together the flour, baking soda, ginger, and cinnamon and set aside.  Cream the butter and sugar with a mixer until light and fluffy.  Add the egg and continue to beat until well blended.  Add the molasses and beat until smooth.  Scrape down the sides of the bowl.  Add the dry ingredients to the dough, a little at a time, stopping to scrape down the sides of the bowl two more times.  Mix until smooth.  Drop dough by Tablespoons onto the cookie sheet.  With the bottom of a juice glasses dipped in granulated sugar, gently press the cookies to flatten to 2″ in diameter.  Bake for 10-12 minutes or until golden brown.  Let cool on cookies sheet for a few minutes, then move to wire racks to cool completely.

Yield:  2 dozen cookies