Best Gingersnap Cookies Ever

3/4 cup (175 ml) margerine or butter (I use half butter, half light-flavoured olive oil in the hopes that this makes the cookies a teensy bit healthier)

1 cup (250 ml) white sugar

1 egg

1/4 (60 ml) cup molasses

2 cups (500 ml) flour

1 tsp. (5 ml)baking soda

1 tsp (5 ml) cinnamon

1 tsp (5 ml)cloves

1 tsp (5 ml) ginger

Cream together butter and sugar.

Beat egg & molasses into sugar mixture.

In separate bowl, mix flour, baking soda, and spices.  Add to the creamed mixture.

Form heaping tablespoonfuls of dough into small balls (slightly smaller than a golf ball).

Roll dough balls in extra sugar. Do not flatten.

Place balls 2″ apart on an ungreased baking sheet and bake at 375 degrees F (190 degrees C) for ~ 10 minutes, or until tops are crackled and lightly browned.

Let cookies cool 10 minutes on the baking sheet before removing them to a cooling rack.

Makes 2 – 3 dozen cookies.  The recipe doubles well.

This recipe is from the “Blueberries and Polar Bears” cookbook put out by two talented cooks from Dymond Lake Lodge and North Knife Lake Lodge in northern Manitoba.