soft gingersnaps

I decided to make some gingersnaps for a guy at work. It is his birthday tomorrow and usually I make rainbow chip cupcakes. But I know he really likes gingersnaps, so I changed things up a bit this year. I found this recipe online but changed a few things. Instead of using shortening I used butter and instead of white sugar, I used brown sugar. They turned out great and are super yummy. I think Eddie had at least 8 last night.

Sift flour, ginger, baking soda, cinnamon and salt into a mixing bowl.

Place butter in bowl and beat until creamy. Gradually beat in brown sugar. Beat in the egg and dark molasses. Sift 1/3 of flour mixture into butter mixture at a time.

Pinch off small amounts. Roll each ball in a cinnamon and sugar mixture. Bake for 10 minutes on an ungreased cookie sheet at 350 degrees.

Mel, you like my apron?? It's just like the one you want me to sew for you. haha!

I guess you are suppose to sift so it creates cracks on the cookie when baking. So I read online.

2 cups sifted flour
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup brown sugar
1 egg
1/4 cup molasses
1/3 cup cinnamon and sugar mixture