Ginger snap cookies are perfect for any time of the year.

Ginger Snaps Recipe

3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
2 teaspoon cinnamon
1/2 teaspoon salt
4 oz. crystallized ginger, copped coarsely

Preheat oven to 375º.

Combine softened butter, sugar, molasses and eggs, beat well, mix dry ingredients together, add to wet mixture, mix well, chill for 1 hour.

Form into 1" balls, roll in sugar, and place on greased cookie sheet, 2" apart.