Gingersnaps

3 tablespoons butter
1/4 cup white sugar
1 tablespoon molasses
1/2 cup all purpose flour
3/4 teaspoon ginger; ground
1/4 teaspoon Cinnamon; ground
1/2 teaspoon baking soda
1/8 teaspoon Salt

2 tablespoons white sugar; for decoration

Cream butter & 1/4 cup white sugar until smooth. Gradually Beat in molasses until well blended.
Combine flour, ginger, cinnamon, baking soda and salt; stir into molasses mixture to form dough.

Roll dough into 1″ balls, roll balls in remaining sugar.

Place coated cookies on ungreased cookie sheets.

Bake in Easy-Bake Oven 8 – 10 minutes.
Allow cookies to cool on baking sheet for 5 minute before removing to wire rack to cool completely.

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