Aimee's Chewy Gingersnaps

INGREDIENTS
3/4 cup butter
1 cup light brown sugar
1 large egg
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Granulated sugar

Beat butter at medium speed until fluffy.

Gradually add 1 cup light brown sugar, beating well.

Add egg and molasses to creamed butter and sugar. Mix well. (tip: spray non-stick cooking spray on measuring cup before measuring out the molasses.)

Sift together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves, and allspice.

Add 1/4 of flour mixture at a time to the creamed mixture, beating until smooth after each addition.

Cover and chill for 1 hour.

Heat oven to 375 degrees.

Shape dough into 1-inch balls and roll in sugar. (tip: use one hand to scoop out dough, roll with your palms keeping the fingers of one hand dough free, drop into a bowl of sugar, and use the non-doughy fingers to scoop it out.)

Place 2 inches apart on ungreased cookie sheets.

Bake for 9-11 minutes, when tops will crack.

Cool on wire racks.

Yield: 4 dozen