This is a delicious cookie just by itself. Or, you can make it into crumbs and use it as the crust for a cheesecake.  I like that I can make them ahead of time and keep them fo rup to two weeks in an airtight container.  Happy baking!

Gingersnap cookies                                    Yield: about 50 cookies

2 cups flour                                               12 Tble unsalted butter, softened

2 tsp baking soda                                       1 cup sugar

½ tsp salt                                                   1 large egg

2 tsp ground ginger                                    ¼ cup molasses

1 tsp ground cinnamon

¼ tsp ground cloves

1.)    Preheat the oven to 350*.  Line your cookie sheets with parchment paper or waxed paper.

2.)    In a small bowl, combine the flour, baking soda, salt and spices. Mix together and set aside.

3.)    In a mixing bowl fitted with a paddle attachment, beat together the butter and the sugar until light and fluffy. Add in the egg and continue to mix.

4.)    Lower the mixer and beat in half the flour.  Then mix in the molasses.  Scrape down the sides of the bowl and mix in the last of the flour.

5.)    Using a small ice cream scoop or a teaspoon, divided the dough into small 1 inch balls.  Roll between your hands to get it smooth.  You may want to roll the balls in sugar to get them to sparkle after they are baked.  Place balls on lined cookie sheets.

6.)    Bake the cookies for 15-20 minutes, or until the cookies have spread and they are firm to the touch.  Let the cookies cool on the cookie sheets.  They will harden as they cool.