Gingersnap Cookies

So, you may have noticed that I'm doing a lot of cooking lately.  It does seem to be that time of year.  Today I'm going to lunch at t friend's house and we'll be having a cookie swap as well.  This year I decided to make Gingersnap Cookies.  These are also one of those cookies that I discovered later in life.  My love of all things chocolate has made me miss out on some truly yummy treats.  Because it's a dark cookie, I use at least half whole wheat flour in my dough.  It certainly can take it!

Gingersnap cookies

2 cups flour  (white, whole wheat or a combo)
1 T ground ginger ( or more if you like em spicy)
2 t baking soda
1 t ground cinnamon
1/2 t salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
cinnamon sugar for rolling

Preheat oven to 350 degrees. 

Combine the flour and spices in a bowl.  Beat butter and sugar well, add egg and molasses and beat until light.  Slowly add the flour mixture until just blended.  Form into 1 inch balls and roll in cinnamon sugar. 

Bake for 10 minutes. 

I can't wait to see all the yummy cookies at today's swap.  It's good to have friends that are good cooks as well!

This post will also be a part of the Christmas Cookie Recipe Swap at Farmer's Daughter.