BaerFoot Contessa: Gingersnap Cookie Recipe

BaerFoot Contessa: Ginger Snaps

The Good Cook's Gingersnap- Adapted!
(In my opinion, these taste almost like Pepridge Farm's Ginger Bread Men, which is the highest compliment i could give a recipe)

All Purpose Flour- 9 oz.

Baking Soda- 2 tsp

Salt- 1/2 tsp

Ground Ginger 1 1/2 tsp.

Ground Cinnamon- 1 tsp

Ground Cloves- 1/2 tsp

Allspice- 1/4 tsp

Butter- 6 oz.

Sugar -8 oz.

Egg- 1

Molasses- 2 oz.

Coarse Sugar for rolling- Optional

Cream butter and sugar together untill fluffy, then mix in molasses.

Add egg and molasses and mix untill combined.

In a seprate bowl, combine the flour, baking soda, salt and spices and combine. Sift (I think sifting once is enough).

In three additions, add in the dry ingredients.

Scoop out batter into small balls- about half an ounce, leaving two inches between the cookies (they spread!).  If you like, you can roll the balls in coarse sugar before placing on the pan. Bake at 350 for 10-15 minutes untill slightly crackled on top.