Hi Jessie!  I love those cookies too!  I’ll try to get the recipe and picture up on the website shortly, but in the meantime, here’s the text. Enjoy!  Old-Fashioned Gingersnaps One taste of these cookies takes me back to my childhood and baking cookies with Grandma. Preparation time: 30 minutes Baking time: 10 to 13 minutes Makes 100 cookies 3 3/4 cups all-purpose flour 3 teaspoons ground ginger 1 1/2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter 2 cups sugar 2 large eggs 1/2 cup dark molasses 2 teaspoons cider vinegar 1. Preheat oven to 350°F. Lightly grease 4 large baking sheets. Combine flour, ground ginger, baking soda, ground cinnamon, ground cloves and salt in large bowl; mix well.  2. Beat butter and sugar in large bowl with electric mixer set at medium speed until light and fluffy, about 1 minute. Lightly beat eggs and add to butter mixture. Add dark molasses and vinegar; beat well. 3. Gradually add flour mixture to molasses mixture; mix until stiff dough forms. Shape dough into 1-inch balls. Place dough balls about 1 1/2 inches apart on prepared baking sheets. 4. Bake gingersnaps until the edges are slightly browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Cool on baking sheets until slightly firm. Grandma’s Secret Tip This recipe was one of Grandma’s favorites to prepare around the holidays because it was so easy and it made a big batch of cookies. She often put them in stacks of 10 or 12 cookies and wrapped them in plastic wrap. Then she tied the plastic wrap with a pretty ribbon. That way when unexpected guests or even carolers came to the door, she had a special little gift ready to give.