OUR FAMILY'S FAVORITE MOLASSES COOKIES

This old family recipe for MOLASSES COOKIES (GINGERSNAPS), is our favorite for a soft, chewy, flavorful cookie that's spiced just right.  The dough can be made ahead and refrigerated.  When ready to bake, just roll into a walnut-sized ball and roll in sugar and bake.  These cookies make a bunch~~some to eat, some to freeze, and even some to give away!

MOLASSES COOKIES (GINGERSNAPS)

1 cup butter

1 1/2 cup sugar

2 eggs

1 1/2 cup molasses

1/2 teaspoon salt

1 Tablespoon soda

2 1/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon cloves

6 cups flour

Cream butter and sugar.  Add eggs, beating well.  Add molasses.  Mix dry ingredients.  Add to mixture, a cup at a time, and blend well, using your hands at the end to knead the dough.  (Or you can make this dough in your bread mixer).  Roll into walnut-sized balls.  Roll in granulated white sugar.  Place on ungreased cookie sheets and flatten with the bottom of a glass.  Bake at 30 degrees for 8 minutes.  Let set a few minutes before transferring to a cool racking when done baking.   Yummy!