Ginger Drop Cookies

These are great for adding to packed lunches. Recipe source: Bon Appetit (September 1986)

• Ready In: 1 hr 30 mins
• Yields: 3 dozen cookies

Ingredients

• 10  tablespoons butter, room temperature
• 1  cup sugar
• 1  cup molasses
• 2  eggs
• 4 1⁄4 cups flour
• 1  tablespoon ginger
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove

Directions

1. In a large bowl of an electric mixer, cream butter, sugar and molasses. Beat in eggs one at a time. Beat in remaining ingredients but don't over mix.
2. Refrigerate dough, covered, for one hour.
3. Preheat oven to 400-degrees F.
4. Line baking sheets with parchment paper or wax paper.
5. Form dough into 1 1/2 inch balls.
6. Arrange balls on prepared cookie sheets, spacing one inch apart. Flatten cookies with a floured fork.
7. Bake for 8-10 minutes or until done and firm to touch.
8. Let cool on cooling rack before serving.