Tipper Gore's Ginger Snaps

Ingredients

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, at room temperature
• 2 cups sugar
• 1/2 cup molasses
• 2 teaspoons white distilled vinegar

Directions

1. 1

   Heat oven to 325 degree F.

2. 2

   Mix flour, baking soda, ginger, cinnamon and cloves in a large bowl.

3. 3

   In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugar; continue to beat on medium speed until combined, 2 minutes.

4. 4

   Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.

5. 5

   On low speed, beat in flour mixture.

6. 6

   For each cookie, roll 1 rounded tablespoon dough into ball; place, 2 inches apart, on ungreased baking sheet. With fork, flatten each and make crosshatch pattern.

7. 7

   Bake at 325 degree F for 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.