Auntie's Gingersnaps

This is a recipe passed down in my husband's family. They're delicious, have a perfect crisp outside and chewy inside, and keep well. The dough freezes well as cookie balls; the cooked cookies also freeze.

• 1 c. sugar
• 3/4 c. butter
• 4 T. molasses or sorghum
• 1 beaten egg
• 2 c. flour
• 2 scant t. baking soda
• 1 t. salt
• 1 t. ginger
• 1 t. cinnamon
• extra sugar

1. Cream together butter and sugar. Add molasses and egg.
2. Add flour, soda, salt, cinnamon, and ginger.
3. Roll into small balls (about an inch in diameter) and dip in sugar. Place on greased baking sheet 1-inch apart.
4. Bake at 350 degrees for 12-15 minutes.

Makes about 3 1/2 dozen 2 1/2-inch cookies