Gingersnaps

3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration

Preheat oven to 350 degrees.

Cream together the butter and the sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda, and salt. Stir into molasses mixture to form a dough. Roll dough into 1 inch balls and coat them with the 1/2 cup sugar. Place cookies onto un-greased cookie sheet. Bake for 8-10 minutes. Allow to cool 5 minutes before removing to a rack to cool completely.


Comments: I don't have any ground cloves, so I had to leave those out. I used parchment paper, left them in for exactly 9 minutes (until they started to "crack" on top) and then took them out and left them on the parchment paper. This made tons of cookies. I didn't want them to be crispy, and they turned out soft and chewy. Sprinkled a little of the colored Easter sugar I got (for 50% off!) on top, too.