To assure freshness, I recommend buying powdered ginger and other spices in small amounts from a spice store or the bulk herb and spice section of a natural foods or gourmet store. You will be amazed at the vivid difference in taste. Otherwise, try to use your bottled spices within six to eight months of purchase.
8 tablespoons ( one stick), unsalted butter, at room temperature
1 cup sugar
1 egg, beaten
1/4 cup molasses
1 tsp cider vinegar
1 3/4 cups plus 2 Tbs. unbleached flour
3/4 tsp baking soda
2 tsp ginger powder
1/4 tsp cinnamon
1/8 tsp cloves
Preheat oven to 325 degrees. For easier cleanup, line a cookie sheet with parchment paper.
Sift together the flour, baking soda, ginger, cinnamon and cloves.
Cream together the butter and sugar. Blend in the egg till fully incorporated then add the molasses and vinegar. Add the sifted flour mixture and mix until well blended.
Form dough into 3/4 inch balls and place on prepared cookie sheet about 1 inch apart. Bake for 12 to 15 minutes. As the cookie bakes, the ball will melt down and develop the crinkled surface. When finished baking, the cookies are still slightly soft in the center. Once they are cooled, these cookies “snap” just like the store bought kind.
Makes about 3 dozen cookies.