Gingersnaps

This recipe is from Teresa Duffy's neighbor and it's by far the best gingersnap recipe I've ever come upon! I think we made cookies nearly every day when the fam was here for Christmas and this was one of the recipes we made and everyone loved. They stay nice and soft and they're delicious. (I was thinking I'd freeze several because they freeze nicely and the recipe makes a lot - but there was no need for freezing! They were gone before we knew it.)

Gingersnaps

Beat until light and fluffy:

2 C sugar

1 1/2 C butter, soft

1/2 C molasses

2 eggs

Add dry ingredients:

4 1/2 C flour

3 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp cloves

1 tsp ginger

1/2 tsp nutmeg

Mix well. Cover with plastic wrap and refrigerate for 1 hour. Heat oven to 350 degrees. Roll into 1 1/2” balls. Roll in sugar. Bake on ungreased cookie sheets for 8-10 minutes or until set. (Will puff and flatten.)