Melt in your mouth

In my hyperactive Christmas update post a couple of days ago, I mentioned my grandma's soft ginger cookies. I mixed up the dough tonight and it is being refrigerated until tomorrow. It really wouldn't be fair if I didn't share the recipe with you. This is an heirloom, folks, so treat it nicely.

Ana's Grandma's Soft Ginger Cookies
3/4 c butter, at room temperature
1 c sugar
1/4 c. molasses
2 eggs
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamom
1 tsp. ground ginger
1/4 tsp. salt
additional sugar

Cream butter and sugar. Add molasses and eggs. Beat well. Add flour, soda, spices and salt. Mix until dough is of uniform consistency. It will be quite soft. Chill for 2 hours.

Heat oven to 375 degrees. Scoop dough into 1 1/2-inch balls. Roll in sugar and place on ungreased cookie sheets. Leave room for them to flatten. Bake 10 minutes. Finished cookies are flat with a crackly surface. They really do stay soft and melt in your mouth!