The best gingersnap cookie recipe I’ve ever tried. The dough is very sticky so I wear rubber gloves when I make them otherwise your hands get coated with dough very quickly.
3/4 cup (1-1/2 sticks butter, softened)
1 cup sugar (plus additional sugar as needed)
1/4 cup molasses
2 teaspoons baking soda
2 cups flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon groung cloves
Preheat oven to 35o degrees.
Cream together the butter and 1 cup sugar. Beat in the egg and stir in the molasses.
In a separate bowl, combine the baking soda, flour, salt and spices. Combine the dry ingredients with the wet mixture. Roll small bolls of the dough in granulated sugar, place them on a greased cookie sheet, bake for 8 to 10 minutes.
Makes about 4 dozen cookies.
Metrowest News, December 2000