Tender Gingersnap Cookies

Soft gingersnaps are my all time favorite!  I much prefer a chewy cookie versus crunchy.   These definitely portray the tastes and smells of the season. Cloves, cinnamon and ginger blended into one delicious cookie! For a festive edge, half dip in melted white chocolate or for quick and ease use white almond bark as I did here. 

Tender Gingersnap Cookies1 c. packed brown sugar
3/4 c. butter, melted
1 egg
1/4 c. molasses
2-1/4 c. flour
1-1/2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 c. sugar
white almond bark, melted (optional)

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.  Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.  Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.
 WW PointsPlus™ = 3 pts. per cookie (without white chocolate)