Grandma M.'s Gingersnap Cookies

Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined.

Add in flour a cup at a time and stir by hand.

Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar.

Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn.

Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!

Yields approximately 8 dozen.