Soft Gingersnaps

by Sarah
from Virtuous Daughters, July 2009~Volume 9, Number 4

• 1 1/2 c. butter (no substitutes, softened)      
• 2 c. sugar
• 2 eggs                                                          
• 1/2 c. molasses     
• 4 1/2 c. all-purpose flour                              
• 3 tsp. Baking soda
• 2 tsp. Ground cinnamon                                
• 1 tsp. Ground ginger
• 1 tsp. Ground cloves                                     
• 1/2 tsp. Salt
• 1/2 tsp. Ground nutmeg                                
• 1/4 tsp. Cayenne pepper
• Additional sugar

 
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt, nutmeg and cayenne; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle. Roll into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks. Yields 8 dozen. Enjoy!