Gingersnaps (makes 75 cookies)

Lately, I've been craving ginger. I know it's due to spring in New England kicking up my allergies. Ginger, for whatever reason, dries out my allergy congested sinuses. While I've been enjoying the regular cup of ginger tea with honey and lemon, I've been thinking of this gingersnap recipe which I used to make many years ago. 

Just out of the oven and still warm, the cookies would be soft and chewy. By the time they completely cooled, they had their “snap” making them a good compliment to a glass of milk. If you want a “glistening” look to your gingersnaps, roll cookie in white sugar before baking. 

Gingersnaps (makes 75 cookies) 

1 cup (2 sticks) butter 

1 cup white sugar 

1 egg 

¼ cup molasses 

1 tablespoon baking soda 

1 teaspoon cinnamon 

1 teaspoon ground cloves 

½ teaspoon ground ginger 

2 cups flour 

Extra sugar for rolling (optional) 

Place oven rack on middle run setting. Preheat oven to 350 degrees farenheit. 

Place butter in a large microwave safe bowl and microwave on high 30 – 60 seconds or until butter is melted. Add sugar and cream. Stir in egg and molasses. Add baking soda, cinnamon, ground cloves, ground ginger and flour and mix well. If dough is too bland, add equal amounts of cinnamon, cloves and ginger to suit taste. 

(Optional) Sprinkle a small plate with white sugar. Drop and then roll rounded teaspoons of dough in sugar to give cookie a glistening look. 

Drop rounded teaspoons of dough on non-stick cookie sheet about 1 – 2 inches apart. Bake in oven for 7 – 10 minutes or until edges are golden brown. 

Cool cookies on wire rack. 

Store cooled cookies in airtight container.