Gingersnaps

Ingredients:

1 C. packed Brown Sugar

3/4 C. Butter (1-1/2 sticks) at room temperature

1/4 C. Mild - Flavor or Full Flavor Molasses

1 Large Egg

2-1/4 C. all-purpose Flour

2 Teaspoons Baking Soda

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Ginger

1/2 Teaspoon Ground Cloves

1/4 Teaspoon salt

2 Tablespoons Granulated Sugar

Directions:

1. In a large bowl, beat the brown sugar, butter, molasses, and egg with an electric mixer until well mixed. With a wooden spoon, stir in remaining ingredients except the granulated sugar until well mixed. Cover and put in refrigerator for at least 1 hour.
2. Heat oven to 375. Grease cooking sheets with cooking spray
3. In a small bowl, put the granulated sugar. For each cookie, shape a rounded teaspoonful of dough into a ball and dip the top of the cookie into the sugar. Place on cookie sheet separated 3 inches apart.
4. Bake 9-12 minutes. Remove cookies from cookie sheets to a cooling rack. Cool cookie sheets 10 minutes between batches.