Regency Ginger Crisps

Do not preheat over, the dough has to chill

3/4 C melted butter (1 1/2 sticks)
1 C brown sugar
1 large beaten egg
1/4 C molasses
2 tsp baking soda
1/2 salt
2 tsp ground ginger
2 1/4 C flour
1/2 C white sugar in a small bowl

Melt butter and mix in sugar. Let mixture cool and then add egg. Add soda, molasses, salt, and ginger. Stir it thoroughly. Add flour and mix in. Chill the dough for at least 1 hour, overnight is even better.
When the dough has chilled, preheat oven to 375 degrees, rack in the middle position.
Roll dough into walnut sized balls with your hands. Roll the dough balls in white sugar. Place them on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula.
Bake for 10-12 minutes or until nicely browned. Cool on cookie sheets for no more than a minute otherwise they will stick and be really hard to take off.

Here is a good tip for molasses, you can spray the cup or teaspoons of whatever you are using to measure molasses with cooking spray like pam to prevent a ton of sticking. i'm pretty sure that it will stick, just less so than normal. enjoy!