Mark's Gingersnap Cookies
Recipe from Mark Bourassa

Ingredients:
½ to ¾ cups of butter
1 cup sugar
¼ cup light molasses
1 egg
2 ¼ cups flour
2 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
½ (approximately) cup of sugar for rolling cookies

Instructions
1) Preheat oven to 375 degrees F
2) Cream butter and sugar.
3) Add molasses and egg, Beat well.
4) Add dry ingredients and mix well.
5) Roll into small balls (1"). Roll balls in sugar.
6) Place on cookie sheet (I put parchment on the cookie sheet, and place the cookies on the parchment).
7) Cook for 11 to 13 minutes depending on the amount of butter. If ½ C was used, then cook for 13 minutes. If ¾ C was used, then cook for 11 minutes.

A note on the quantity of butter: The amount of butter modifies the shape of the cookie. More butter results in a thinner cookie.

A note on hardness: The times that I give result in a soft cookie. Adding 2 to 3 minutes results in a hard cookie, and adding 5 minutes results in a brick (good for dunking in milk and tea). Bake the first batch and wait until cooled to see if they are soft enough before you cook the next batch. Every oven varies a bit.