Recipe from Jennifer Weydert

Ginger Snaps

 

1 cup sugar
¾ cup butter, softened
¼ cup molasses
1 egg
2 ¼ cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ tsp ginger
½ tsp cloves
¼ tsp nutmeg
¼ cup sugar


In large bowl, combine 1 cup sugar, butter, molasses and egg. 
Beat until light and fluffy. Add flour, baking soda, cinnamon, salt , ginger, cloves and nutmeg; mix well.  
Cover with plastic wrap and refrigerate for at least 1 hour.


Preheat oven to 350 degrees. 
Shape dough into 1 inch balls, roll in ¼ cup sugar to coat balls. 
Place 2 inches apart on ungreased cookie sheets.  
Bake at 350 degrees for 8-12 minutes (Cookies will puff up during baking and then flatten out). 
Cool 1 minute, remove from cookie sheets.