I have been on the lookout for a good recipe for ginger snaps, and found it at Joy of Cooking. Less butter, more taste. I have made these several times during the holidays, and they were a great success.
I double up on the ginger, and the cloves, use salted butter, and roll them in a granulated sugar/cane sugar combo, because I like savoury. At the same time, I have cut back on the granulated sugar content by 50%. As I like my cookies very chewy, I also add 50 gr of sunflower seeds, and take the cookies out of the oven as soon as they begin to firm up at the edges, i.e. right at the 10 min mark.
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