Chewy Gingersnaps

Is that an oxymoron?  Chewy Gingersnaps?  If you love the crunch of gingersnaps, this recipe is not for you...unless you bake them a lot longer!  But if soft and chewy cookies are what you crave, then whip up a batch of these yummy things and enjoy. 

Chewy Gingersnaps
3/4 cup butter, softened
2 cups sugar
2 eggs, well-beaten
1/2 cup molasses
2 tsp. vinegar
3 3/4 cups flour
1 1/2 tsp. baking soda
1 T. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

1.  Cream together butter and sugar.
2.  Stir in eggs, molasses, and vinegar.
3.  Sift and add remaining ingredients.  Mix until blended.
4.  Hand-form into 3/4" balls or use a cookie scoop.
5.  Place on a lightly greased cookie sheet (sprinkle a little coarse sugar on them if you like) and bake at 325º for 10-12 minutes or until barely brown around the edges.

They might not look quite done as they will still appear puffy; they will flatten after you remove them from the oven.  Let cool on the cookie sheet for two minutes before removing them to a rack.  For crispier gingersnaps, add 2-3 minutes to the baking time.  The dough freezes well. 

Note:  I found this recipe on the internet several years ago.  Unfortunately, I didn't save the link so I don't know where I got it.  The only information on the recipe is a generic name, "Unknownchef86."  So, to Unknownchef86, (whoever you are) thanks for a great recipe!