MOM'S GINGERSNAP COOKIES
Steps:
- In large bowl, beat together one cup brown sugar, 3/4 cup softened butter, and 1/4 teaspoon salt until light and fluffy. Beat in one egg. Gradually add 1/4 cup light molasses, mix well. Add one tablespoon ground Ginger, 2 teaspoons of baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves. Beat until blended. Gradually fold in 2 1/4 cups flour. Dough should be soft and sticky. Wrap dough in wax paper and refrigerate for about an hour to firm it up a bit. Heat oven to 350 degrees. Shape rounded tablespoons of dough into balls. Roll balls in granulated sugar to coat generously. Place 4 inches apart on a greased cookie sheet. Bake about 10 minutes or until centers of cookies are slightly firmed. Let cookies cool before frosting if desired (I don't frost mine). Do not overcook them or they will be too hard.
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