Ginger snap cookies are perfect for any time of the year.
Preheatoven 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.
Bake for 8-10 minutes. Makes 36 cookies.
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