Gingersnaps

These are my all-time favorite, Caleb's too! Gingersnaps From the Orange Betty Crocker Cookbook Oven Temp: 375° When measuring spices for this recipe I use generous measurements for a spicier cookie. ¾ cup butter 1 cup brown sugar, packed 1 egg ¼ cup molasses 2 ¼ cups flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger ½ teaspoon cloves ¼ teaspoon salt granulated sugar Cream butter, brown sugar, egg and molasses. Blend in spices, salt and baking soda. Add flour. Chill dough one hour. Roll teaspoon sized balls of dough in granulated sugar or gourmet sugar. If making cofffee shop style cookies, flatten the cookies to about 1/2 inch. Bake at 375 degrees for 8-10 minutes, for teaspoon sized cookies. Our family likes them softer, so I generally use the shorter baking time.
Bake at 350 degrees for 15 minutes if making large coffee shop type cookies