Grandma's Gingersnaps
By: Sarah Donnell
Published: Thursday, December 10, 2009 - 1:39am

Ingredients




3/4 cup butter or margarine, softened
1 cup sugar 
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration

Preparation

1 Preheat oven to 350 degrees 2 Cream the butter and one cup of sugar together in a medium bowl until smooth 3 Beat in the egg and molasses until the ingredients are well blended 4 In a separate bowl combine the flour, ginger, cinnamon, baking soda, and salt. Once mixed, stir the dry ingredients into the wet ingredients to make the cookie dough 5 Roll dough into one inch balls and then roll them through the extra sugar reserved for decoration 6 Place dough balls two inches apart on ungreased cookie sheets 7 Bake for 8 to 10 minutes (depending on how soft or crisp you'd like your cookies to be) 8 Cool cookies on the baking sheets for 5 minutes before moving them to wire racks until they cool completely