Chewy Gingersnaps

If you think gingersnaps always have to be hard and dry, think again. This recipe is a game changer. My kids' science teacher LOVES these. Several other friends have decided that these are their favorite cookie that I make (and I make a LOT of cookies)!! I found this recipe on the World Wide Web way back in 1999 or 2000. The recipe was contributed by "UnknownChef86." I don't even remember what made me print the recipe in the first place, but I'm sure glad I did. So thank you, UnknownChef86, whoever you are. Your recipe has brought a lot of happiness into my little corner of the world. :)

¾ c. butter, softened

2 c. sugar

2 eggs, well beaten

½ c. molasses

2 tsp. vinegar

3 ¾ c. flour

1 ½ tsp. baking soda

1 Tbsp. ground ginger

½ tsp. ground cinnamon

¼ tsp. ground cloves

Cream together butter and sugar. Stir in eggs, molasses and vinegar. Sift and add the remaining ingredients. Mix until blended.

Hand form into ¾” balls or use a cookie scoop. Bake on a lightly greased cookie sheet (or use a silicone mat) at 325° for 10-12 minutes or until they are barely browning around the edges. (They will appear puffy but will flatten when you remove them from the oven.) Let cool on cookie sheet for two minutes before removing to a rack. Add 2-3 minutes to baking time for crispier cookies. The dough freezes well (scoop and freeze, store in ziplock bag; thaw before baking). The baked cookies freeze well, too!