This & That: Gingersnaps

If I ever ask the boys what kind of cookies they might want me to make, this is what they will pick. My daughter? She will ask for Chocolate Chip, but the boys all want these. It was a specific request from my Air Force boy when I go out there to cuddle my new grandson. And they are good, especially if you don't over-bake them. When the kids were little, I used to draft them into helping me roll them in the sugar before baking. Now I have to do it all myself (cue the Volga Boatman music). This recipe makes a lot...between 9-10 dozen. I got it from a "big batch" little cookbook that I found by the check out at the grocery store several years ago. I need every one of those 9-10 dozen cookies when I make these for my boys. You might want to cut the recipe in half.

Gingersnaps

2 cups sugar
1 1/2 cups butter, softened
1/2 cup molasses
2 eggs
4 1/2 cups flour
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon nutmeg
Sugar for rolling

In a large bowl, beat sugar, butter, molasses and eggs until light and fluffy. Beat in flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; mix well. Cover with plastic wrap and refrigerate 1 hour.

Heat oven to 350°. Shape dough into 1" balls (I use a little 1" ice cream scoop-type thing). Roll in sugar (I put about a cup of sugar in a pie plate to do this). Place 2" apart on ungreased cookie sheets. Bake for 8-12 minutes, depending on how "snappy" you like your gingersnaps. I like mine really soft, so I park right at 8 minutes. Cookies will puff up and then flatten during baking. Cool a couple of minutes on the sheets and then remove to racks to cool completely.