Classic Gingersnap Cookies

This is a classic gingersnap cookie with a definate bite, you may omit the cayenne if desired, the longer the cookie is baked the crispier it will be, these are very good!

• Ready In: 20 mins
• Yields: 35 cookies

Ingredients

• 3⁄4 cup butter or 3⁄4 cup margarine, softened
• 1 1⁄4 cups sugar
• 1  egg
• 1⁄4 cup molasses
• 2  cups flour
• 1  tablespoon ground ginger
• 1  teaspoon cinnamon
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
•  sugar, for rolling

Directions

1. Set oven to 375 degrees F.
2. Grease a cookie/baking sheet.
3. In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
4. Beat in egg and molasses until blended.
5. In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
6. Roll dough into 1-inch balls.
7. Roll balls generously in sugar to coat.
8. Place on cookie/baking sheet about 2-inches apart.
9. Bake 8-10 minutes, or until the outsides are crackly looking.
10. ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.