Gingersnaps - Commercial Style

On my last baking shift, I made cookies - lots and lots of cookies. The cranberry orange have seemed to fall out of favour with the clientele at the hospital, so the cook made an executive decision to replace them with gingersnaps. Who doesn't love a good gingersnap? This recipe came from one of the residents of the old folks' home I work in who has passed on. The dough is very popular with the staff; as I was scooping out cookies, the volunteer coordinator came along with a spoon and helped herself to a good hunk of dough.

This makes about 5 dozen cookies using a 2oz cookie scoop.

Gingersnaps

1lb butter
4 cups sugar
1 1/2 cups molasses
4 eggs
8 cups flour
8 tsp baking soda
4 tsp each: cinnamon, cloves, ground ginger, and salt

Cream butter, sugar and molasses until light & fluffy. Add eggs, one at time. Beat in baking soda, spices, & salt. Fold in flour.

You're supposed to make little balls of dough, dip them in sugar, then press down, & bake. We don't have time to make all the balls, so we scoop out the dough, press with a fork, sprinkle with sugar, & bake. 350F oven for 12 - 15 minutes.

Man, do these ever smell good! I resisted trying one, but other staff did not!