Real Ginger Snaps

Makes about 48 cookies

8 oz. unsalted butter
1 1/2 cups sugar
1 egg
1/4 cup molasses
1 Tbs. grated fresh ginger
2 tsp. baking soda
1/4 tsp. salt
2 1/2 cups flour
2 tsp. ground ginger
2 cloves, ground
2 tsp. ground cinnamon
granulated sugar

Beat the butter and sugar together until very light and fluffy. Beat in the egg, then the molasses, then the fresh ginger, making sure everything is well combined. Mix together the baking soda, salt, flour, dried ginger, cloves and cinnamon. Combine the dry ingredients gently and thoroughly, without over-mixing. Allow the dough to rest 1 hour in the refrigerator before shaping.

Place the granulated sugar in a shallow dish. Form 1-inch balls of dough, then roll each one in the sugar. Place the cookies 2 inches apart on a lined cookie sheet. Bake in a preheated 350-degree oven for 8 to 10 minutes for soft cookies, 10 to 14 minutes for crispy. Let cookies cool a few minutes before transferring to a cooling rack.
(Rebecca Ets-Hokin)