Ginger Snaps

So much sugar

These cookies are nice and moist in the center and crisp outside.

And they taste fantastic.

Ginger Snaps

• 1 cup packed brown sugar
• 3/4 cup butter, melted
• 1 large egg, room temperature
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup sugar

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture a handful at a time and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks.