My family’s love language can fit into a jar.. a cookie jar.
No matter how busy life gets, our kids and their friends know that my cookie jar always has something home-baked in it. From chocolate chip, oatmeal craisin, to peanut butter cookies, we love them all. But I would have to say that gingersnaps are my all-time favorite. I used my great-grandmothers, well used and much loved Better Homes and Garden Cook Book. The faded red and white checkerboard cover is frayed and the pages are stained with oil spots and molasses drips, but the recipes are the closest thing to divine.
My grandmother always had an ample supply of cookies in her freezer for afternoon coffee breaks or in case guests would stop over. She was famous for her chocolate chip cookie and thumb print jam cookies. It is amazing how food is such an important part of our memories, our traditions.
Tie on an apron, pull out the mixer, and bake a batch of something yummy.
Since the spice is what separates the sugar cookie from a gingersnap I say, go for it! 
I took the recipe and added more spice as well as nutmeg. If you have never tried freshly ground nutmeg.. pick some up! It is amazing! They are at Whole Foods or similar stores and look like little nuts. Which is probably why it is called nutmeg!
Gingersnaps
Ingredients
1 1/2 c. shortening
2 c. brown sugar
1/2 c. molasses
2 eggs
4 1/2 c. flour
4 tsp. baking soda
1 tsp. salt ( I use sea salt)
3 tsp. ginger
3 tsp. cinnamon
1 1/2 tsp. cloves
1 tsp. nutmeg
Preheat oven -375
Cream together the first 4 ingredients until fluffy. Stir in all the dry ingredients. Form into balls about the size of a walnut. That is how my grandmother used to tell me recipes! It is so much cuter than saying one inch ball. Place 2 inches apart on a greased cookie sheet.
You can either roll ball in sugar or use a cookie stamp or bottom of a cup dipped in sugar. Just rub it with a smidge of shortening or butter to get it started. I love using a cookie stamp because it was something my kids could do to help me bake when they were younger.. and they didn’t touch food I was planning to eat. If you have ever seen a youngster help with powder sugar coated tea cakes, you would know what I am talking about. Not a pretty sight.
Bake for 10-12 minutes. Cool slightly; remove from pan. 
Pour yourself a glass of cold milk. Take 10-12 minutes to inhale the amazing smell of ginger cookies.
From my cookie jar to yours ~ Enjoy
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