These chewy gingersnaps (aka molasses cookies) are super dooper. Heather’s been baking these bad boys for over a decade, and has made many cookie lovers happy as a result.
MIX/CREAM TOGETHER:
1 1/2 cups butter
2 cups sugar
1/2 cup molasses
2 eggs (beat separately, then add)
MIX IN ANOTHER BOWL:
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger
Mix all together.
Form into 1-inch balls (like golf balls) and roll each ball in sugar.
Place on a cookie sheet 2 inches apart.
Bake for 10 minutes at 375 degrees, until the bottoms are brown (they’ll still be really soft).
Let cool on the sheet, then put them on racks to finish cooling once somewhat stiff.
These puppies store really nicely in the fridge, or in the freezer, in airtight containers.