Soft Gingersnaps

1 1/2 cups butter (do not substitute) softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1/2 tsp salt
1/2 tsp nutmeg
Additional sugar for rolling in

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each egg. Beat in molasses. Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg. Gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.

2. Roll into 1" balls, roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 8-12 min or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.