Double G’s gingersnaps

Cream together the sugar and butter until smooth and creamy. Add egg and molasses. Beat well. Add ginger and baking soda, then flour,  cup at a time.

Cover the dough and chill overnight for the best results.

Roll dough into small balls and flatten on a greased baking sheet with a 4-oz, glass dipped in sugar. Bake at 350°F for 4-6 minutes.