Ginger Snaps

Oh my goodness, these are good. My 10 year old daughter made them as practice for the county fair next month. (and she did them with only a little verbal assistance and some oven help from me)  Wow - try these, if you like gingery cookies (and I compared this with a few other recipes - some call for more ginger; these have a bit of a bite to them but aren't incredibly spicy - I'd love them with more ginger, but she wanted to make them according to the recipe).

Ingredients:
3/4 cup unsalted butter, room temperature
1 cup white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 cup sugar

• In large bowl, combine 1 cup sugar, butter, molasses and egg. Beat until light and fluffy.
• Mix dry ingredients in separate bowl, add to wet and mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 350*. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake at 350* for 8-12 minutes or until set. (Cookies will puff up, then flatten during baking.) Cool 1 minute; remove from cookie sheets.

Makes 5 dozen cookies. From Pillbury Complete Cookbook