Gingersnap Cookies

Step 1

Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.

Step 2

Stir in flour, baking soda, salt, ginger and cinnamon. Cover and refrigerate dough for 15-20 minutes. (This is a good time to make pumpkin dip!)

Step 3

Scoop into balls and place on an un-greased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).

Step 4

We love to serve gingersnaps with this pumpkin dip.