Soft Gingersnap Cookies

Ingredients

• 1 1/2 cups butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses
• 4 1/2 cups all-purpose flour
• 3 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• Additional sugar

Directions

1. 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.
2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.