Inspiration: My great grandma’s gingersnap cookies.
I consider myself lucky that I was able to get to know my great grandparents. Three of my four great grandparents were alive until I was well into my 20’s and I have so many wonderful memories of our visits together. I could always count on three things when visiting my great grandma: 1) a game of scrabble, 2) a scrumptious cookie from the cookie jar, and 3) the best cup of tea one could ask for.
- 1 cup brown sugar
- ¾ cup butter, softened
- ¼ cup molasses
- 1 teaspoon vanilla
- 1 egg
- 2 cups plus 1 tablespoon flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ cup white sugar*
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, cream together the brown sugar and butter until light and fluffy. Add molasses, vanilla and egg and mix together thoroughly.
- Add flour, soda, salt, cinnamon, ginger and cloves to the creamed mixture. Mix well.
- Shape dough into one-inch balls, roll in white sugar and place on a greased cookie sheet.
- Bake for 8 to 9 minutes. The cookies should look under-baked when they are "done".
- Remove from oven and let cool for one minute. Using a spatula, remove the cookies from the cookie sheet and place on a sheet of parchment paper.
- Allow to cool for 30 minutes.
**I always put my cookies on parchment or wax paper to cool, rather than using a drying rack.