Soft Gingersnaps

I make these often from my friend Jennie's website--they are the best! Chewy and delicious perfection. I add a little extra flour from her recipe since I like them a little thicker.

Ingredients
1 1/2 C (3 sticks) butter, softened

2 C sugar
2 eggs
1/2 tsp vanilla
1/2 C molasses
5 C flour
3 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 tsp ground nutmeg
additional sugar (to roll the cookies in)


Directions:
Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs, vanilla, and molasses and mix well. Add baking soda, salt, spices, and flour and mix again. Roll into roughly one inch balls and then roll them in sugar. Bake for 8-11 min, or until there are large cracks in the top of the cookies and they have a golden hue (instead of the brown color of the unbaked dough).