• 3/4 cup butter
• 1 cup sugar
• 8 tbsp (1/2 cup) molasses
• 1 egg
• 2 cups flour sifted along with 2 tsp soda
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground ginger

1. Preheat oven to 375° F.
2. Cream together the butter and sugar; add molasses and egg. Beat well.
3. Add sifted ingredients and beat until smooth. Spoon onto foil-lined cookie sheet. Don't spoon too much as Gingersnaps should have a final size of about 1 1/4" in diameter.
4. With flat-bottom glass dipped in ice water and then into a saucer of sugar, press each spoonful of dough very flat.
5. Bake for about 10 minutes.
6. Let cool before removing from pan.

Makes about 70 or 80 Gingersnap Cookies.