A delightful cookie that has a lot of fall flavors, but is perfect for anytime of the year. Ginger snaps are a very flat cookie and some can be moist and others very crunchy. This one is somewhere in between and that is why I love it!
1 cup of butter at room temperature
1 cup of granulated sugar, plus ½ cup for rolling dough
1 large egg
1/4 cup of molasses
2 cups of all purpose flour
2 teaspoons of baking soda
1 teaspoon of ginger
1 teaspoon of cinnamon
1/2 teaspoon of cloves
Dash of salt
In a large mixing bowl using a mixer, cream the butter and sugar. Mix in the egg and molasses. Gradually mix in remaining dry ingredients. Roll a small amount of dough into a ball, about the size of a golf ball or smaller, and roll in granulated sugar. Press down slightly on the cookie on a cookie sheet sprayed with non-stick cooking spray. Bake in a preheated oven at 375 degrees for about 10 – 15 minutes.