Best Ginger Snap Cookies EVER

These cookies were so amazing!  The recipe came from the June-July 2011 issue of MaryJane's Farm.

1/2 cup butter softened
1/2 cup sugar, plus extra for rolling the cookies in
1/2 cup packed brown sugar
1/3 cup molasses
1 egg
2 cups flour
2 1/2 tsp groung ginger
1/2 tsp ground cinnamon
1/4 tsp allspice
1 tsp baking soda
3/4 tsp salt

Preheat oven to 350F with rack in middle.

In a large bowl, cream butter and sugars.  Add molasses and egg and beat until smooth.

In a medium bowl, mix flour and spices, baking soda and salt.  Add to the butter mixture and stir until dough is thoroughly mixed.

With a medium scoop of dough, roll a ball about 1.25 inches in diameter.  Roll in sugar and place on a cookie sheet.  Flatten slightly with your fingers.

Bake on the middle rack, one cookie sheet at a time for about 13 to 15 minutes.  Cookies should look slightly cracked.

Cool on cookie sheet for about 5 minutes and then transfer to wire cooling rack.

Makes approxiately two dozen.