Soft Ginger Cookies

I love ginger snaps-as long as they don't snap.  Soft and chewy for me.  I had a wonderful recipe a boss gave me years ago, but over time my tastes have changed.  I really don't like cookies made with shortening any more.  For some reason the shortening seems to stay in my mouth even when the cookie is gone.  Every fall I crave these cookies.  I wanted to try a ginger cookie made with butter instead of shortening.  I haven't been able to find the perfect recipe for me, so I decided to make up my own version.

I should also add the disclaimer that I am not a professional.  I'm sure there are better ways of doing this.  I like things simple.  So far I've had great results with these cookies.

Soft Ginger Cookies

1 C butter softened
1 C brown sugar
3/4 C white sugar
1/2 C molasses
2 eggs
4 C flour
3 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 tsp ginger
1 tsp cloves

Cream butter and sugar.  Add eggs and molasses.  Add the flour and spices and mix well.
One option is to chill the dough, roll into balls, and roll each ball in sugar.  That takes too long for me.  I just use a cookie scoop to put them onto a cookie sheet right after mixing.

Bake at 350 for 10-11 minutes.

These are soft and a little bit spicy-maybe not for everyone, but my family loves them!