Gingersnaps
Source: The Cookie Jar Cookbook by the Culinary Arts Institute

3 cups sifted all-purpose flour
3 teaspoons baking soda
3 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 cup butter, softened
1 cup sugar
1/2 cup molasses
1 egg

Sift flour, baking soda, ginger, and cinnamon together; set aside.

Cream butter; add sugar gradually, beating until fluffy. Blend in molasses. Add egg and beat thoroughly. Add dry ingredients in thirds, mixing until blended after each addition.

Drop by teaspoonfuls about 3 inches apart onto ungreased cookie sheets; sprinkle with sugar.

Bake at 350F 10 to 12 minutes.

Makes about 6 dozen cookies