Ginger Snaps

This recipe is from my friend Sadie and I made them tonight for a primary pioneer activity tomorrow. They are soft and chewy with a nice crispy outside. Great with a glass of milk! I'm going to keep these in mind for cold wintry days in the months ahead. They are so tasty!

Ginger Snaps

1 1/2 cups butter, softened (can also use shortening or butter flavored shortening)
2 cups sugar
2 eggs
1/2 cups molasses
4 cups flour (I think I might add 1/4 cup next time for high altitude)
4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoon cinnamon
about 2 cups sugar to roll dough balls in

Preheat oven to 325.

Cream together butter and sugar. Add eggs; mix. Add molasses; mix. In a separate bowl combine flour, baking soda, salt, ginger, and cinnamon. Add dry ingredients to wet ingredients and beat until combined. Take 2 teaspoons of dough, roll into a ball and roll ball in sugar. Repeat over and over. Place dough balls on greased cookie sheets. (They spread out so do 4 rows of 3 for a standard size cookie sheet.) Bake at 325 for 10-12 minutes. Cookies are done when the top has cracks in it. Let cookies cool on cookie sheets for a few minutes then when cookies are able to transfer put them on cooling racks. 1 batch = 50 cookies