Found this recipe on Taste of home facebook page!!! yumm!!!!
Soft gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. These are perfect for Thanksgiving and fall gatherings. —Lara Pennell, Mauldin, South Carolina
Prep: 15 min. + chilling
Bake: 10 min./batch
1 cup packed brown sugar
3/4 cup butter, melted
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
•In a large bowl, beat brown sugar and butter until blended. Beat in
egg, then molasses. Combine the flour, ginger, baking soda, cinnamon
and cloves; gradually add to brown sugar mixture and mix well (dough
will be stiff). Cover and refrigerate for at least 2 hours.
•Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on
baking sheets coated with cooking spray. Bake at 350° for 9-11
minutes or until set. Cool for 1 minute before removing from pans to
wire racks. Yield: 3 dozen.
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