Chewy Gingersnaps

Ingredients

• 0.5 teaspoon baking soda 
• 1 cup butter softened
• 1  eggs 
• 4 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 1 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.5 teaspoon lemon extract 
• 0.3 cup blackstrap molasses 
• 0.3 teaspoon salt 
• 1 cup sugar white

Equipment

• baking sheet
• oven

Directions

1. Cream the butter for 2 minutes at medium speed.
2. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt.
3. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough.
6. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar.
7. Bake at 350 degrees F (175 degrees C) for 11 minutes.
8. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.