1½ sticks unsalted butter (room temperature)
1 cup packed dark brown sugar
1/4 cup molasses
1 egg
2¼ cup all purpose flour
2½ teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 cup of white sugar

1. Cream the butter and brown sugar in your Kitchen Aid Mixer. Beat in the molasses and then the egg.

2. Sift the dry ingredients together (except for the white sugar)and mix into the wet ingredients. Turn this mixture onto a sheet of wax paper. Knead it if necessary to blend everything.

3. Refrigerate the dough for at least 2 hours.

4. When ready to bake, preheat the oven to 350°F. Grease the cookie sheet.

5. Shape the dough into 1 inch balls and roll in the white sugar and place them about 2 inches apart on the cookie sheet. Bake until browned or about 10 minutes. Remove and let cook on wire racks. This is important if you want them to be ‘snappy’

Makes 3½ to 4 dozen