Gingersnaps

The New Basics Cookbook- Julee Rosso & Sheila Lukins
2 cups unsalted butter at room temperature
2 ½ cups packed dark brown sugar
3 eggs
¾ cup molasses
4 ½ cups flour
¼ cup ground ginger
1 ½ tsp ground cinnamon
1 ½ tsp baking soda
½ tsp salt
Cream butter, sugar together in large bowl until light.
Beat in eggs and then molasses
Sift flour, ginger, cinnamon, baking soda and salt together. Using wooden spoon, stir into butter-sugar mixture until completely incorporated

Cover the bowl with plastic wrap and set aside for 30 minutes in refrigerator

Preheat oven to 325˚ Grease cookie sheet
Scoop tablespoon dough and roll into small ball, dip into (I used raw sugar) then flatten slightly onto cookie sheet

Bake until browned, 10-13 minutes. Transfer and allow to cool on rack.