Gingersnaps

This recipe makes the most of your time by making 100 cookies. They are perfect for packaging. Place 10 or 12 cookies in colored plastic wrap and tie with a decorative bow to use as inexpensive hostess gifts.

Ingredients

3 3/4 cup all-purpose flour

1 1/2 Tbsp baking soda

3 Tbsp ground ginger

1/2 Tbsp cinnamon

1/4 Tbsp ground cloves

1/4 Tbsp salt

4 Tbsp butter

2 cup sugar

2 eggs

1/2 cup dark molasses

2 Tbsp vinegar

Directions

1. Preheat oven to 350°F. Grease 4 baking sheets. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a large bowl; mix well.

2. Beat butter and sugar in a large bowl with an electric mixer set at medium speed until light and fluffy, about 1 minute. Add eggs, molasses and vinegar; beat well.

3. Add flour mixture to molasses mixture; mix until a stiff dough forms. Roll dough into 1-inch balls. Place dough balls 11/2 inches apart on prepared baking sheets.

4. Bake cookies until edges are slightly browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Cool on baking sheets until slightly firm.