Soft Ginger Cookies

I love ginger snaps and gingerbread men, the taste that is. I like soft cookies that don't need to be rolled out and cut out. Drop cookies that you can easily bite into is my cup of tea. You do have to roll the dough into balls but that beats the time and energy you need to get out the rolling pin and cookie cutters.

Soft Ginger Cookies

Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar

Directions

1. Preheat oven to 350 degrees.
2. Combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl with an electric mixer beat butter for 30 seconds.
4. Add 1 cup sugar.
5. Beat until fluffy.
6. Add egg and molasses; beat well.
7. Add half the flour mixture; beat until combined.
8. Stir in remaining flour with a wooden spoon.
9. Shape into 1-inch balls.
10. Roll in 2 tablespoons sugar.
11. Place on ungreased cookie sheets 2 inches apart.
12. Bake in the preheated oven 10 minutes or until light brown and puffed.
13. Let cool on cookie sheets 2 minutes.
14. Transfer to wire racks to cool.

Makes about 36 cookies.