Ginger Cookies
Ingredients:
| ¾ | cup butter, softened |
| ½ | cup white sugar |
| ½ | cup brown sugar |
| 1 | egg |
| ¼ | cup molasses |
| 2¼ | cups all-purpose flour |
| 2 | teaspoons ground ginger |
| 1 | teaspoon baking soda |
| ¾ | teaspoon ground cinnamon |
| ½ | teaspoon ground cloves |
| ¼ | teaspoon nutmeg |
| coarse sugar for rolling | |
Cream together butter and sugars until light and fluffy. Beat in egg and molasses. In a separate bowl, stir together the flour, ginger, baking soda, cinnamon, cloves, and nutmeg. Gradually add to the creamed mixture and mix well. Chill for at least 90 minutes.
Preheat oven to 350° F. Roll dough into 1½‑inch balls, then roll top half in coarse sugar. (Plain granulated sugar will do in a pinch.) Place 2 inches apart on ungreased baking sheets. Bake until puffy and lightly crinkled, about 12 minutes. Yield: about 2 dozen