I love this recipe.  It is easy (and forgiving if your kids each sneak a BIG taste of the batter!) and they turn out delicious.

I was feeling lazy, so my ginger cookies were larger than I’d normally make, but they are just as good!  The smaller you make them, the more ‘ginger snap like’ they become.

I know they look like peanut butter cookies, but that’s just how I prefer to make mine.

Preheat oven to 350*.  If you are making large cookies, line 3 cookie sheets with parchment paper.  If you are making small cookies, you will need more than 3 (or you can rotate the sheets you have, I just happen to have 3).

Whisk together in a medium bowl:
*2 1/4c flour
*1t baking soda
*2T ground ginger
*3/4t cinnamon
*1/2t cloves
*1/4t salt 
After whisking, set bowl aside.

In a large bowl, beat together:
*3/4c softened butter (or 1/2c butter + 1/4c coconut oil)
*3/4c sugar
Beat in 1 egg.
Stir in 1/4c molasses + 1T water.

Add the dry ingredients to the wet ingredients and combine.  Roll dough into 1/2 inch balls for small cookies or 1 inch balls for larger cookies.  Place on parchment-lined cookie sheet, about 1-2 inches apart.  Flatten gently with a sugared-fork (dip fork in sugar between each cookie).  Dust with sugar if desired.

Bake 8-10 minutes.  Cool on sheet for a few minutes, then transfer to cooling rack.

((Oh and try not to eat all the cookies in one sitting!))