| 1 | Heat oven to 375 degrees. |
| 2 | Have ungreased baking sheet(s) ready. |
| 3 | Sift together the flour, baking soda, spices and salt; set aside. |
| 4 | Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute. |
| 5 | Add the egg and molasses; mix well. |
| 6 | Stop the mixer and add the flour mixture. |
| 7 | Mix just until combined. |
| 8 | Using about 1 ?teaspoons dough for each, roll dough into balls. |
| 9 | Roll in the remaining ?cup granulated sugar so they are fully coated. |
| 10 | Arrange on baking sheet, spacing them 2 inches apart. |
| 11 | If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar. |
| 12 | Bake until set, 9 to 10 minutes. |
| 13 | Transfer to a wire rack and let cool. |
| 14 | first-place winner in the 1995 chicago tribune holiday cookie contest: by colleen ries |
