1/3cupcinnamon/sugar mix1 rounded tsp cinnamon plus 1/3 cup cugar
Instructions
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowlor the mixing bowl of your KitchenAid.
Stir the mixture to blend evenly, and then sift a second time into another bowl. This is the most important step to achieving the "crackled" tops once cookies are baked.
Place the butter or shortening into a mixing bowl and beat until creamy.
Gradually beat in the white sugar and then mix in the egg, and dark molasses.
Sift 1/3 of the flour mixture into the butter mixture and stir to thoroughly blend.
Next sift in the remaining flour mixture, and gently mix together till a soft dough forms. Take note to not over mix!
Once you have your dough, pinch off small amounts of dough and roll into 1 inch diameter balls.
Next, roll each ball in cinnamon sugar, and place a few inches apart on a baking sheet (love these non-toxic baking sheets!) lined with parchment paper. Press down the top with a fork for decorative markings.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack before serving! Enjoy!