Gingersnap Cookies

A soft, chewy cookie that tastes great!!

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 inches apart on ungreased baking sheets.

Bake at 350f for 8-12 minutes or until puffy and lightly browned.

Cool for 1 minute before removing to wire racks.

Cook time does not include chilling the dough for 1 hour.

butter, sugar, eggs, molasses, all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, ground nutmeg