Gingersnaps

• 3/4 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup dark brown sugar, packed
• 1 egg
• ¼ cup molasses
• 1 teaspoon vanilla
• 2 cups flour
• 2 tablespoons cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1/8 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• Granulated sugar, for garnish

Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream butter, granulated sugar, and brown sugar until light. Add egg, beat well, and add molasses and vanilla, beating until they are thoroughly mixed.

In a medium bowl, stir together flour, cornstarch, baking soda, salt, baking powder, cinnamon, cloves, and ginger. Using a large spoon, gradually stir the flour mixture into the creamed mixture until it is well blended.

Form cookie dough into a 1-inch balls and place them on greased cookie sheets. Bake 11 to 12 minutes. The cookies will spread. Sprinkle cookies with granulated sugar while they are still hot and transfer them to a wire rack to cool.

Yield: 3 ½ dozen cookies