Chewy Gingersnap Cookies

"The Best Ever" -Billy Sorenson founder and owner of RS Energy

Chewy Gingersnap Cookies

2 cups flour

1 T. ginger

2 t. baking soda

1 t. cinnamon

½ t. salt

¾ c. butter

1 c. sugar

1 egg

¼ c. dark molasses

1/3 c. cinnamon sugar

Preheat oven to 350 degrees. Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the butter into a mixing bowl and beat until creamy. Gradually beat in sugar. Beat in the egg, and molasses. Sift 1/3 of the flour mixture, stir thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1-inch balls. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in a preheated oven until the tops are rounded and slightly cracked, about 10 minutes.