Ginger Snaps!
I almost always double this recipe.

 

2.25c all purpose flour
2 tsp. ground ginger
1.5 tsp. ground cinnamon
1.5 baking powder
1 tsp. baking soda
0.25 tsp. ground cloves
0.125 tsp. salt
t0.5 cup butter (1 stick)
0.33c dark molasses
1 large egg
1.5 tsp. vanilla extract

 

*Preheat oven to 400 degrees F.

*Mix all the dry stuff together. I almost always add a little extra ginger.

*Cream the sugar and butter, add egg, vanilla, molasses.... then add the dry mix.

*The dough should be stickyish. Roll it into balls, and squish them down with a wetted glass-bottom.

*cook 7 to 9 minutes, swapping trays halfway through baking to even out temperature. Cookies should be just starting to brown around the
edges.

 

Recipe from The International Cookie Cookbook, by Nancy Baggett.