For some reason I always attribute ginger with the holidays and this is my favourite ginger snap recipe as they come out gorgeous and chewy. A photographer I work with gave me the recipe after he made them in the studio one day and I fell head over heels for them and made him email me the recipe at once. —Adele
Melt the butter in a saucepan. Remove from the heat and stir in the molasses and vanilla. Set aside to cool.
Sift together all the dry ingredients(including 1 cup of sugar) into a bowl. Add the egg to the cooled butter mixture and stir it into the dry ingredients. Combine well. Cover with plastic wrap and refrigerate the mixture until fairly firm,about 30 minutes
Fill a small bowl with sugar. Using your hands roll the dough into 1 inch balls. Roll each ball in the sugar and place 2 inches apart on ungreased baking sheets.
Bake until the bottoms begin to brown, about 10 minutes. Cool on the baking sheets for 5 minutes.
Makes 5 dozen cookies.