Gingery Ginger Snaps

Ingredients

3 1/2 cups (875 mL) all purpose flour
1 1/2 tsps (7 mL)  baking powder
5 tsp (30 mL)  fresh, grated ginger
2 tsp (10 mL)  cinnamon
1 tsp (5 mL)  ground cloves
12 tbsp (180 mL) unsalted butter
1 1/2 cups (375 mL)  granulated sugar
2 large eggs
1/2 cup (125 mL)  unsulphured molasses

Directions

 Preheat oven to 180° C (350° F). In a medium bowl, mix flour, baking powder, cinnamon, and cloves. In a medium metal bowl, beat softened butter, sugar, and grated ginger until well mixed.  Add eggs and molasses, mixing until well combined. Gradually add flour mixture, mixing until well blended.  Using an ice cream scoop, place cookies on greased cookie sheets leaving at least 1 inch (2.5 cm) between cookies. Bake for 9 to 10 minutes.  Let cool on a wire rack.