Tipper Gore's Gingersnaps

Tipper Gore's Ginger Snaps
Yield: about 4 dozen cookies Prep 20 mins Bake 325°F 15 mins to 16 mins

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 2 teaspoons white distilled vinegar

Make It

1. Heat oven to 325 degree F.

2. Mix flour, baking soda, ginger, cinnamon and cloves in a large bowl.

3. In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugar; continue to beat on medium speed until combined, 2 minutes.

4. Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.

5. On low speed, beat in flour mixture.

6. For each cookie, roll 1 rounded tablespoon dough into ball; place, 2 inches apart, on ungreased baking sheet. With fork, flatten each and make crosshatch pattern.

7. Bake at 325 degree F for 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.