A little facts of the recipe and its ingredients:
Ginger Snaps- crackly topped cookies so named for the crisp texture of the classic version- are surprisingly, a secret ingredient in many recipes for the German stew sauerbraten.
The powerful spice in these cookies is not only ginger but cloves. Cloves are not seeds like most other spices but are actually dried flower buds. The pungent flavoring (used in small amounts) often works hand in hand with cinnamon and nutmeg.
1 cup sugar
1 tsp cinnamon
3/4 cup butter, softened
1/2 tsp salt
1/2 tsp ginger
1/4 cup molasses
1/2 tsp cloves
1/4 tsp nutmeg
2 1/4 cups AP flour
1/4 cup sugar
2 tsp baking soda
In large bowl, combine 1 cup sugar, butter, molasses, and egg; beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 350 degrees. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on un-greased cookie sheet.
Bake for 8-12 minutes or until set. ( cookies will puff up, then flatten during baking.) Cool 1 minute and remove from cookie sheets.
Yields 5 dozen cookies