Swedish Gingersnaps

Directions

1. 1
   Sift together flour, spices, salt, baking powder, baking soda and cocoa and set aside.
2. 2
   Combine butter, molasses and brown sugar in a mixing bowl and beat until lightened and smooth.
3. 3
   Beat in egg and vanilla.
4. 4
   Stir in dry ingredients until mixture is well blended and smooth.
5. 5
   Wrap dough in waxed paper and refrigerate at least 1 1/2 hours or up to 24 hours.
6. 6
   Preheat oven to 350°. Working with half of the dough at a time, and keeping the remaining dough refrigerated, shape dough into 1-inch balls and place 1 1/2 inches apart on greased baking sheets.
7. 7
   Lightly grease the bottom of a flat-bottomed drinking glass and dip into granulated sugar.
8. 8
   Flatten each ball to about 1/4-inch thick, dipping glass frequently to keep from sticking.
9. 9
   Bake 10 to 12 minutes, just until tinged brown at the edges.
10. 10
    Place on wire racks to cool.
11. 11
    Store airtight up to 2 weeks.
12. 12
    Makes about 40 cookies.