Soft and Chewy Gingersnaps

Gingersnaps

"A dear friend in my bookclub gave me this recipe- the whole bookclub begs for these cookies every time we meet- they are that good! For extra sweetness a simple glaze frosting is also delicious on top." ~Mindy Butler

1 stick butter
1 cup light brown sugar
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1/2 granulated sugar

Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart.
Bake for 10 to 12 minutes or until cracked on top.