Chewy Gingersnaps

The first 700 gingersnap recipes I tried were always rock hard by the next day. And that's gross. These stay soft and chewy forever and ever. 

Also, the recipe says to dip the cookie in white chocolate. I find white chocolate to be abhorrent, so I skip this step. Unless I'm giving them out, because people seem to like that stuff. And it's pretty. You can even sprinkle the white chocolate with silver sprinkles. People really go gaga over sprinkles. So do it if you want your neighbors to like you. 

4 tsp           baking soda

1 tsp           salt

2 tsp           ginger

1 tsp           cinnamon

1 tsp           cloves

1 ½ cups     butter

2 cups         brown sugar

½ cup         molasses

2                  eggs

4½ cups      sifted flour

Cream butter, sugar, molasses & eggs.  Sift dry ingredients together.  Blend with wet mixture. Scoop into balls and roll in sugar.  

Bake 10 minutes @ 350° (6 minutes convection).

Dip half the cookie into melted white chocolate.