Ginger Snaps
(makes 4 dozen)

• 1 1/2 cups sugar
• 1 cup unsalted butter
• 1/4 cup molasses
• 1 large egg
• 2 1/4 cups flour
• 1 1/2 tablespoons grated fresh ginger
• 4 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 teaspoons baking soda
• 1/4 teaspoon salt

Mix sugar and butter until creamy and light; add molasses and egg, and beat until combined. Decrease speed and add flour, fresh ginger, ginger, baking soda, and salt. Roll into 1 inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 12 to 13 minutes. Cookie will flatten and be evenly browned. Cool completely before removing from cookie sheet.

For softer, chewy ginger cookies, add an extra 1/2 cup flour and roll the dough into larger balls.