Mae's old fashioned, crinkle-topped gingersnap cookies.

Mae's Gingersnap Cookies

2 cups granulated sugar, plus extra for rolling cookies
3/4 cup butter or shortening
1/4 cup molasses
1 large egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 375°F (190°C).
2. Beat sugar and shortening in a medium bowl until well combined. Add molasses and egg and continue beating until smooth.
3. In a small bowl, sift together flour, baking soda, cinnamon, cloves, ginger and salt. Stir into creamed mixture until thoroughly blended.
4. Shape into 1-inch balls and roll in sugar until evenly coated. Place 2-inches apart on baking sheets.
5. Bake 8 to 10 minutes or until done. Cool on a wire rack.

Makes 24 cookies.