Gingersnaps

Source: Alice Nielson DeWitt

Ingredients:
3/4 cup butter, softened
2 cups granulated sugar
2 large eggs
1/2 cup blackstrap molasses
2 teaspoons apple cider vinegar
3 3/4 cup all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Directions:
In a large bowl, cream together butter and sugar for 2 minutes. Slowly add eggs, molasses and vinegar and combine well until fluffy. Sift in flour, baking soda, ginger, cinnamon and cloves. Mix until just combined.

Pour approximately 1 cup of granulated sugar in a flat bowl. Roll dough into 1" balls and gently roll again in the granulated sugar until completely coated. Place on an ungreased cookie sheet and bake at 350 degrees for 10 minutes (or until cracks start to appear on top). Let cool for 5 minutes on the pan.