Ginger Snaps

Yields: Approximately 3 dozen cookies

You’ll Need:
¼ cup softened, butter
1 cup granulated sugar and a bit extra to roll onto cook dough
¼ cup dark molasses
1 egg
2 cups flour
½ teaspoon ground cloves
½ teaspoon ginger
1 teaspoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
1/3 cup crystallized ginger

Directions:
Preheat to 375 degrees F. Combine butter, sugar, molasses, and egg. Beat well. Sift all dry ingredients together. Add the dry to the wet mixture. Mix well. Add ginger chips and mix throughout. Chill mixture for one hour. Form 1-inch balls. Roll balls in granulated sugar. Place on a greased cookie sheet, approximately 2- inches apart. Bake 8-10 minutes.