Chewy Gingersnaps

Whenever the weather turns cold, these are one of my favorite go to cookies.  I think these cookies are so perfect for fall and make the house smell wonderful.  I started making these the year we got married and they quickly became one of Mr. Sprinkle's favorites.  They're one of mine too because they're super easy to make and have the same taste as a gingersnap but without the consistency of hardtack.   They're delicious by themselves or sturdy enough to be dunked in a glass of milk.  They only baking tips I have for these treats is not to flatten them too much or you'll wind up with flat disks instead of chewy cookies.  They really only need to be flattened enough to keep them from rolling away.  Also, the hubby prefers them baked for only 8 minutes.  Enjoy!

Katie's Chewy Ginger Snaps
Makes 2 dozen

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• additional sugar for rolling

1. Preheat oven to 350 degrees F. 
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. 
4. Shape dough into walnut sized balls, and roll them in sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.