Nana's Soft Gingersnap Cookies

Not remotely like the grocery store boxed version! I made the mistake of assuming this and missed out, until now! This is my Nana's recipe. A few tips to get the best results: coarsely chop the crystallized ginger, don't cut tiny pieces. I don't know why, that just what she said to do. Also, make sure you make only 1" balls, don't make them bigger unless you give them more space to spread. Otherwise they'll overlap edges and not be perfectly round ('course they will still taste great!). Final tip - don't overcook - yank them out as soon as the 8 minutes are up. With my oven, I have to keep the cooking time to 8 minutes even though the recipe says 8-10min. You may have to play with the time, but even < minute will make a difference. If you do it right, they will harden but still have a soft center.

• Ready In: 40 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 3⁄4 cup butter, softened
• 1  cup sugar
• 1⁄4 cup molasses
• 1  egg
• 2  teaspoons baking soda
• 2  cups flour
• 1⁄2 teaspoon ground cloves
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 cup crystallized ginger, chopped coarsely
• 1  cup sugar, extra, put in small bowl to roll cookie in before baking

Directions

1. Preheat oven to 375 degrees.
2. Combine softened butter, sugar, molasses and egg; beat well.
3. Mix dry ingredients and ginger; add to batter; mix well.
4. Chill batter for 1 hour.
5. Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
6. Bake for 8-10 minutes.
7. Makes 36 cookies.