soft gingersnap cookies

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



Directions

in mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.



Roll into 1inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.