Snappy Gingersnaps

I love gingersnaps! It's like fall disguised as a cookie. This is a great recipe that's morphed into the perfect gingersnap over my years of baking these. I always make these cookies when I make my pumpkin cheesecake dip.

Ingredients:

• 3/4 cup butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup white granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/4 cup molasses
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger (or 2- 3 tablespoons fresh grated*)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• pinch cayenne pepper (optional) I like to add this to give them a little extra 'snap'
• 1/2 teaspoon salt

Directions:

1. preheat oven to 350
2. cream butter and sugars
3. add egg and vanilla and beat well
4. stir in molasses and mix well *if using fresh ginger add it here
5. sift together flour and spices twice
6. add to molasses mixture and beat until dough forms
7. chill dough about 30 minutes
8. roll into small uniform balls (I use my kitchen scale to measure 15 grams per cookie)
9. roll in white sugar and place 2 inches apart on an ungreased cookie sheet
10. flatten slightly with the bottom of a glass
11. bake in the preheated oven for exactly 9 minutes (longer if you like your ginger snaps more crispy)
12. remove to wire racks to cool completely