Jack really liked these gingersnaps. The dough is easy to manipulate and they are very tasty!

Ingredients:

1. 1 1/2 cups all-purpose flour
2. 1 1/4 teaspoons baking soda
3. 1 1/2 teaspoons ground cinnamon
4. 1/2 teaspoon ground ginger
5. 1/4 teaspoon ground cloves
6. 1/4 teaspoon freshly grated nutmeg
7. 1/8 teaspoon salt
8. 1 stick unsalted butter
9. 2/3 cup sugar
10. 1/2 teaspoon vanilla extract
11. 1 egg yolk
12. 1/4 cup molasses
13. Sugar for dusting

1. In a bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.
   Beat together the butter and 2/3 cup sugar on high-speed until light and fluffy, 1 to 2 minutes.
2. Beat in the vanilla, egg yolk and molasses, mixing well. Reduce the speed to low and add the flour mixture in three additions, beating until each addition is fully blended.
3. Cover with plastic wrap and refrigerate for 1 hour.
   Place the chilled dough on a piece of plastic wrap and shape it into a rough log about 1 1/2 inches in diameter. Wrap the log in the plastic wrap and roll it back and forth until the surface of the log is smooth and even. Refrigerate the roll for 2 hours or freeze for up to 2 months.Pre-heat an oven to 375°F and prepare baking pans with parchment paper.

1. Remove the roll from the refrigerator or freezer and unwrap it.
2. Cut it into slices 1/8 inch thick and place them 1 inch apart on the baking sheets. Sprinkle each of the tops with 1/2 tsp. sugar.
3. Bake the cookies until golden around the edges but still soft, 8 to 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies Using a spatula, immediately transfer the cookies to wire racks to cool.

Yield: About 30 cookies