Gingersnap Cookies

Here's a recipe for some delightful gingersnaps! I picked from two recipes to come up with this one:

Ingredients:

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
  
• 1/2 teaspoon salt
• 3/4 cup butter
  
• 1/c cup white sugar
• 1/2 cup brown sugar
  
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar (for rolling the dough in)

Directions:

1. Preheat oven to 350 degrees.
2. Sift the flour, ginger, cloves, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the softened butter into a mixing bowl and beat until creamy. Gradually beat in the white & brown sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
   

Frosting:

Mix these together:

• Tablespoon of butter
• 2 cups powdered sugar
• 1 teaspoon vanillla
• 2 Tablespoons of milk--add more if needed until you get the right consistency