FOUR SPICE CRACKLES

1½ cups butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
½ cup molasses
4½ cups all-purpose flour
3 teaspoons baking soda
1/2 teasoon salt
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
Additional sugar (about 1 cup)

Directions
In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture. Refrigerate for one hour or until dough is easy to handle. Roll dough into 1-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes, until cookies are lightly browned and cracked on top. Cool one minute before removing to wire racks.

Let's Dish
Sugar and spice and everything nice, that's what these cookies are made of.  I always hesitate to make them at Christmastime, thinking such a simple cookie can't compete with all the other fancy offerings that show up during the holidays. They're always a favorite though, loved by kids and adults of all ages.  I think it must be the wonderful gingerbread-like aroma.  For the softest cookies, make them big and bake them for about 8 minutes.  If you like a crispy gingersnap, make them a smaller or bake them longer.  I recommend removing them from the oven as soon as the tops start to crack.

Who Dished It Up First
Adapted from allrecipes.com