Gingersnaps (Anne Spencer)

3/4 cup butter

1 cup brown sugar, firmly packed

1 egg

1/4 cup molasses

2 1/4 cups all-purpose flour

2 tsp soda

1 tsp cinnamon

1/2 tsp cloves

1 rounding tsp ginger

Cream butter and sugar; beat in egg and molasses, and stir in remaining ingredients. Chill (the most important step, for at least a couple hours). Ross in 1-inch balls, dip in granulated sugar and bake at 350 degrees for 12-15 minutes.

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