Snoo’s Gingersnaps

Melt 1 & 1/2 sticks of unsalted butter.

Stir in:

• 1/4 cup molasses
• 1/2 teaspoon vanilla

Set aside to cool.

Sift together in a large bowl:

• 2 cups white flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 1/2 teaspoons ginger
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Mix one large egg into the cooled butter mixture; then mix the wet into the dry and stir well. Wrap the dough in plastic wrap and put into the refrigerator for at least 30 minutes. Don’t skip this step!

Preheat oven to 375; roll dough into small balls and roll the balls in sugar.

Bake on buttered/oiled cookie sheet for about 10 minutes. Cool 5 minutes on the cookie sheet, then 5 minutes more on racks. Eat. Store any leftovers in an airtight container.