Soft Ginger Snaps
|Butter||1⁄2 Cup (8 tbs), softened (No Substitutes)|
|Sugar||2 Cup (32 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Baking soda||3 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Beat in molasses.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.
Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in balls; roll in sugar.
Place 2 in apart on ungreased baking sheets.
Bake at 350° for 8-12 minutes or until puffy and lightly browned.
Cool for 1 minute before removing to wire racks.