Gingersnaps

Gingersnaps pair beautifully with spiced cider since many of the spices used in the cider are also present in the cookies. Give yourself a special treat by topping your cider with a dollop of whipped cream and a sprinkle of nutmeg. You'll think you're in a Norman Rockwell painting!
  • 2 c. flour
  • 1 c. sugar
  • 3/4 c. butter, softened
  • 1/3 c. molasses
  • 3 T. milk
  • 1 egg
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/8 tsp. salt
  • Extra sugar for sprinkling

Combine the flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt in a large bowl. Beat well to combine. Cover and chill in the refrigerator for at least 4 hours (overnight works very well).

Preheat the oven to 350 degrees F. Drop the dough by rounded tablespoonfuls onto an ungreased cookie sheet about 2 inches apart. Sprinkle generously with extra sugar.

Bake for 10-12 minutes. Remove to a wire rack to cool completely. Store in an airtight container and enjoy!

  • Yields: 4 dozen cookies
  • Preparation Time: 30 minutes plus chilling time
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