Gingersnap Cookies
By: Melissa Peterman
Published: Friday, January 1, 2010 - 12:59am

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

1 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. 2 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.