Soft gingersnaps

Generally, I'm not a fan of gingersnaps. They get stale quickly and within a day or so go from tasty cookie to something with which you could bludgeon a robber.  At least that's how I felt until I found this little gem of a recipe. They are soft, delicious and as close to perfect as a cookie gets. I took these to my office holiday party and received RAVE reviews.

Ingredients

1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar

Using a stand mixer, cream butter and sugar. If you don't have stand mixer, you can use a hand mixer, but be mindful that this batter gets very heavy and thick and might burn out an old or less powerful hand mixer. Add eggs, one by one, beating well after each addition. Beat in molasses.

In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.

Refrigerate the dough for one hour.  Roll into one inch balls. Roll each ball in sugar. Place two inches apart on ungreased baking sheets.

Bake at 350 degrees F for 8 to 12 minutes or until lightly browned. Allow to cool on the baking sheet for two minutes before moving to cooling racks.