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.
Beat brown sugar, butter and salt until light and fluffy.
Beat in egg. Gradually add molasses; mix well.
Add ginger, baking soda, cinnamon and cloves. Beat until blended.
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.
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.
1 cup packed brown sugar
3/4 cup butter, softened
1/4 teaspoon salt
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