Perfect Gingersnaps

Preheat oven to 350ºF. Grease baking sheets or line with parchment paper and set aside.

In large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses.

In a separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into the creamed mixture.

Shape dough into 1″ balls and roll balls in additional sugar to coat. Place 2″ apart on prepared baking sheets; do not flatten.

Bake for 8–10 minutes or until golden. Do not over bake; cookies should be slightly soft when removed from the oven to keep their chewy texture.

Cool on the baking sheet a few minutes before removing to racks to cool completely.