Gingersnaps
½ pound (2 sticks) unsalted butter, softened
1½ cups dark brown sugar
2 eggs
½ cup dark molasses
2 teaspoons apple cider vinegar
4 cups all-purpose flour
4 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Frosting (recipe follows)
Preheat oven to 350°F. Butter two cookie sheets.
Beat butter until creamy. Add brown sugar and eggs and beat until well combined, then add molasses and vinegar and beat thoroughly. Sift together all the dry ingredients and add gradually to butter mixture. Using a 1½-tablespoon scoop, space cookies out 2 inches apart on sheets. Bake 10 to 12 minutes, until cookies have puffed and flatten
