Gingersnaps

I love cookies. But the texture of the cookie is really important to me.

Did you know you can bake cookies on a pizza stone?

Oh yes. And it gives the cookies the most delicious texture imaginable.

These gingersnaps are my husband's favorite cookie. And they are my second favorite cookie...behind any cookie with chocolate in it.

Gingersnaps

2 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
2 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup brown sugar
1 large egg
1/3 cup molasses

Mix dry ingredients, set aside.

Beat butter and brown sugar until fluffy, 3-4 minutes.

Beat in egg and molasses.

Stir in flour mixture, 1/4 cup at a time, mixing well after each addition.

Cover and chill until firm, and hour or longer.

Preheat the oven with pizza stone on center rack to 375 degrees.

Bake cookies for 8-10 minutes, until just dry on top but slightly soft in the middle.

*Note: you can dip the tops of these cookies in granulated sugar before baking if desired.

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