Gingersnaps Recipe

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These cookies are nicely spicy, with the classic crinkly top and just the right amount of "snap."

Yield: About 10 dozen.

• 3/4 cup (1-1/2 sticks) butter
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup molasses
• 2 teaspoons vinegar
• 3-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 3 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves

Cream together the butter and sugar. Stir in eggs, molasses, and vinegar. Combine dry ingredients and add, mixing well. Form dough into 3/4-inch balls. Bake on ungreased cookie sheets at 325 degrees F for about 12 minutes.