Mom's Ginger Cookies in a Snap

This is my mother's recipe, simple and economical. Not really a snappy cookie but chewy, spicy and delectable. I'm a butter girl, but my mom sometimes substituted vegetable shortening. No one ever complained.

1 1/4 cups butter, softened, OR vegetable shortening

1 cup sugar, plus more for rolling

1 egg

1/4 cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon ginger

1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease baking sheets (I use nonstick cooking spray).

Combine flour, soda and spices; set aside. Cream butter (or shortening) and sugar until fluffy; add egg and molasses to combine. Add dry ingredients to wet. Mix until fully incorporated.

Using your fingers or a small (say, 1-inch) scoop, form dough into balls and roll in sugar. Place on cookie sheets and bake for 10-12 minutes. The cookies will flatten and crinkle as they bake, and fill your house with the scent of holiday spices. Remove from sheets to cool on wire racks.