Here is my ginger snap recipe:
Cook Time: 10 minutes
2 3/4 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
3/4 cup margarine or butter, softened (I prefer butter.)
1/4 cup light molasses (I've experienced failure using black strap molasses)
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more. Preheat oven to 375 degrees.
Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.
Makes 8 dozen cookies - so you can share with friends...
(If you need a quick fix buy Betty Crocker Gingerbread Mix, it's in the grocery stores now)
P.S. Ginger Snaps ship well...if you have loved ones far away or ship cookies to deployed military personnel.