Gingersnap Cookies

I honestly can't decide whether I like these cookies warm or cold better. When they are warm, they are soft and gooey and when they are cold they are crunchy like gingersnaps from the store. Either way, milk is a lovely accompanement to the cookie. I sometimes like to add a lot more ginger because I firmly believe you cannot have too much of the stuff. Plus, ginger has medicinal properties (probably counteracted by the sugar and butter)
325 degrees almost 20 minutes
Cream
¾ c butter
2 c sugar
Stir in
2 well beaten eggs
½ c molasses
2 t vinegar
Sift and add
3 ¼ c flour
1 ½ t soda
3 T ginger
½ t cinnamon
½ t cloves
Mix ‘til blended
¾” balls
Bake on greased cookie sheet