Grandma's Gingersnap Cookies

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup butter, softened (not shortening)
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar (for rolling)

Instructions

1. Preheat oven to 325°F convection (350°F conventional).
2. Sift flour, ginger, baking soda, cinnamon, and salt into a bowl; stir to blend, then sift a second time into another bowl.
3. Beat butter until creamy. Gradually beat in sugar, then beat in egg and molasses.
4. Sift 1/3 of the flour mixture into the butter mixture and stir; repeat with remaining flour in two batches until a soft dough forms.
5. Roll dough into 1-inch balls. Roll each ball in cinnamon sugar and place 2 inches apart on an ungreased baking sheet.
6. Bake 9 minutes (convection) or about 10 minutes (conventional) until tops are rounded and slightly cracked. Cool on a wire rack.