I love gingersnap cookies.  These take a little bit of prep time, but they are so easy and delicious!!  Dunk these into a nice warm cup of hot cocoa.

Step 1:

Beat brown sugar, butter and salt until light and fluffy.

Step 2:

Beat in egg.  Gradually add molasses; mix well.

Step 3:

Add ginger, baking soda, cinnamon and cloves.  Beat until blended.

Step 4:

Fold in flour.  The dough will be soft and sticky.  Divide dough into quarters.  Wrap each portion in plastic wrap and refrigerate until firm, about 1 1/2 hours.

Step 5:

Preheat oven to 350 degrees.  Shape dough into tablespoon balls.  Roll the balls into sugar to coat.  Place on cookie sheets about 4 inches apart.  These really spread.  Bake about 10 minutes or until centers of cookies feel slightly firm.  Let cool about 5 minutes before removing from cookie sheets to wire racks to cool.

Ingredients:

1 cup packed brown sugar

3/4 cup butter, softened

1/4 teaspoon salt

1 egg

1/4 cup molasses

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 1/4 cups all purpose flour

1/3 to 1/2 cup sugar