Molasses Crisps

1. 1

   In a mixer, cream together the butter and the sugar until light and fluffy.

2. 2

   Scrape down the sides of the bowl with a rubber spatula, then beat the egg.

3. 3

   Cream until the mixture is light and lemon-colored.

4. 4

   Add the molasses and mix until combined.

5. 5

   Scrape down the side of the bowl.

6. 6

   In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda.

7. 7

   Add this to the butter mixture and mix until combined.

8. 8

   A third at a time, add the flour to the butter mixture and mix just until combined.

9. 9

   Wrap in plastic and chill at least 2 hours or overnight.

10. 10

    Preheat the oven to 350 degrees F and lightly grease two baking sheets.

11. 11

    Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets.

12. 12

    Bake about 10-12 minutes, just until crisp.

13. 13

    The cookies will be thin and flat.

14. 14

    Let cool on the baking sheet 2 minutes, then transfer to wire racks.

15. 15

    When cool, store in an airtight container.

No additional tips available.