Gingersnaps

1. 1

   Preheat oven to 350 degrees.

2. 2

   Melt together agave, molasses and sugar over low heat until sugar is dissolved.

3. 3

   Allow to cool slightly.

4. 4

   Mix in spices, salt and enough flour to form a stiff dough.

5. 5

   Take small amount of dough and roll into a ball, then flatten onto a sprayed baking sheet.

6. 6

   Yield will depend on size; I like to make mine smallish so they're more crunchy.

7. 7

   Bake about 5 mins, or until just set (they will firm as they cool).

8. 8

   Less time will make softer cookies; longer will make them crunchier.

9. 9

   Cookies will be very crunchy once they've cooled, but will soften in a few days so if you don't like really crunchy cookies leave a few days before eating (which also allows the spices to 'meld' more), If you want them glazed, use a hard icing of confectioners' sugar and water which makes them similar to lebkuchen, but I tend to leave mine plain coz I like dunking them in hot soymilk!

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