Ginger Snap Cookies

Ginger Snap Cookies

These cookies do not freeze well but they are never enough left to freeze. Megan's hubby says they are crack since once he started eating them he kept going back for more.

1/2 pound butter
1 3/4 cups sugar
1 egg
1/3 cup molasses
2 3/4 cups flour
1 1/4 t baking soda
1 3/4 t cinnamon
3 1/2 t ginger
1/2 t salt
sugar to dip into

Oven 350*

Cream together butter and sugar till fluffy. Beat in egg and molasses In another container mix flour, baking soda, spices, and salt. I use a whip. Add to butter mixture and mix. I use a cookie scoop and scoop walnut size balls then drop them into the "sugar to dip". Place on ungreased cookie sheet. Bake for 12 to 13 minutes. If you like these cookies soft in the center, remove from oven when cookie is puffed and cracked on top. If you like crisp ginger cookies bake 2 minutes longs until cookies has fallen. Allow to rest on cookie sheet 2 minutes before removing them to cooling rack. 36 cookies