Gingersnap Cookies

Ingredients

1 stick (114g) butter, soft
1 cup (200g) brown sugar
1/4 cup (85g) molasses
1 egg
2 cups (250g) AP flour
1 tsp baking soda
1 tsp ginger
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp salt
white sugar for rolling


After
Oven 350.
Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Sift in flour, soda, ginger, cinnamon, nutmeg and salt. Mix until combine. Chill in fridge for 1 hour.
Scoop out into 1 tbsp balls and roll in white sugar. Place on baking sheet and bake for 10-12 minutes. Let cool slightly on sheet then let finish cooling on rack.