A thin, crisp, spicy, crinkly-topped gingersnap easily made by hand or in the food processor.

3/4 cups butter
1 c. sugar, plus extra to roll the cookies in
1 egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. fresh-grated ginger
½ tsp. powered ginger
1 tsp. cinnamon

Preheat the oven to 350 degrees and grease cookie sheets. Parchment or silplats will work as well. 

Beat together the butter and 1 cup of the sugar.  Add the egg, and beat until light and fluffy, then add the molasses.  Mix together the flour, baking soda, salt, ginger, powered ginger and cinnamon. Add the dry ingredients to the sugar beating until smooth and blended.  Gather up bits of the dough and roll them between the palms of your hands into 1 inch balls, then roll each ball in the remaining sugar. 

Place 2 inches apart on the prepared cookie sheets and bake for 10 to 12 minutes, until they have spread and the tops cracked.  Remove & cool on rack.