Susan's Ginger Snaps

Brad's mother Susan makes the most amazing ginger snaps. They're thin, crisp and perfectly bite sized with a nice ginger kick to them.

Susan brought these over for Thanksgiving, and we took some back with us to L.A. We cannot stop eating them!

1 1/3 sticks butter

1 cup sugar

1 egg

3 Tablespoons molasses

2 teaspoons baking soda

1/2 teaspoon ground ginger

1-2 teaspoon grated fresh ginger

1/2 teaspoon cloves

1 teaspoon cinnamon

2 cups flour

Preheat oven to 350 degrees. Cream together the butter, sugar, add the egg and molasses. Then add the dry ingredients. Put the mixture in the refrigerator for about an hr. Then,roll into little balls in your hand and dip into a bowl of sugar.They should be lightly coated with the sugar. I put parchement paper on the cookie sheets. Bake about 10 minutes. Cookies will puff, then crinkle on the top. They should get more crisp as they cool.

It makes about 75 - 80 cookies.