This is a delicious gingersnap cookie that is thin and crisp and great to serve with vanilla ice cream. If you want to do something fancy for a party you can make little ice cream sandwiches from them, and drizzle a little balsamic vinegar over them.
3/4 cup butter
1 cup sugar plus additional for rolling
1 egg
1/3 cup molasses
2 cups flour
1/2 t baking soda
1/2 t baking powder
1 t cinnamon
1 t cloves
1 t ginger
(I add a pinch of salt)
Pre-heat the oven to 350 degrees. I bake these cookies on parchment-lined baking sheets. Cream butter and sugar, add egg and molasses. Combine remaining ingredients and add to molasses mixture. I usually chill the dough for a bit -- it also freezes very well. Roll into 1 inch balls and roll the balls in sugar. Place them 2 inches apart on the cookie sheet. Dip the bottom of a glass in sugar and flatten each ball, dipping the glass in sugar each time. Cook at 350 for 12-15 minutes, or until they are beginning to brown a little. Makes about 4 dozen.
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