Gingersnap Cookies

Photo: flickr user stu_spivack

Ingredients

9 tablespoons butter, softened

3/4 cup Light brown sugar, packed

1/4 cup Light molasses

1 Egg

2 cups All-purpose flour

1 teaspoon Baking soda

1 teaspoon Ground cinnamon

1 teaspoon Ground ginger

1/2 teaspoon Ground cloves

1/2 teaspoon Dry mustard

1/4 teaspoon Black pepper

3 tablespoons Granulated sugar

Preparation

Beat margarine and brown sugar until fluffy in large bowl; mix in molasses and egg. Mix in combined flour, baking soda, spices, dry mustard, and pepper. Refrigerate, covered, 2 to 3 hours.

Measure granulated sugar into pie pan or shallow bowl. Drop dough by tsp fulls into sugar and roll into balls (dough will be sticky). Place cookies on greased cookie sheets; flatten with fork or bottom of glass. Bake at 350 until firm to touch, 8 to 10 minutes. Cool on wire racks.