tis (almost) the season...

...for gingersnaps.

3/4 c. butter

1 c. sugar

1 egg

1/4 c. molasses

3 (+ 1/2) c. flour*

3 t. baking soda

1/4 t. salt

1 t. cinnamon

1 t. cloves

1 t. ginger

1/2 t. nutmeg

additional sugar

Cream butter, sugar, egg, and molasses. Sift together dry ingredients and gradually add to the creamed mixture. Mix well. Chill at least 1 hour. Roll into 1-inch balls and dip into sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 375 for 10 minutes or until set.

*These cookies turn out different every time I make them. This time, they were flatter than my half-inch-thick standard, so I added another 1/2 cup. The last time, I added too much flour and the dough was crumbly. I fixed this problem by adding 2 T. heavy cream. That seemed to do the trick.