Gingersnaps have been popular with children for generations, and today's children have seldom tasted true gingersnap cookies. This excellent recipe makes cookies that really snap.

Check your ground spices (cinnamon, ginger, and cloves) to determine if they are still fresh, as stale spices will make your gingersnaps flat tasting.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Gingersnap Cookies

3/4 cup unsalted butter, vegetable shortening, or margarine, room temperature
1 cup firmly-packed brown sugar
1 egg
1/4 cup molasses (regular or unsulphured)*
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar (for rolling in)

* Lightly grease or spray (non-stick cooking spray) your measuring cup before adding the molasses. This prevents the molasses from sticking to the cup.

In a large bowl, cream butter, brown sugar, egg, and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves, and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Shape dough into 1-inch balls. Then roll the balls of dough into the granulated sugar, coating them thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets. Bake 10 to 12 minutes or until light brown (cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks). Remove from oven and cool on wire racks.

Yields 3 dozen cookies.