Saturday Sweets

Carolyn asked for my Gingersnap recipe after trying them at the Duchess' bake sale. I can't take credit for the recipe, but I will say that they're the best Gingersnaps I've ever made. They come out chewy and stay chewy even the next day. So delish!
Gingersnaps

¾ cup butter
2 cups sugar
2 egg
½ cup molasses
4 teaspoons soda
2 teaspoon cinnamon
1 tablespoon ginger
1 teaspoon salt
4 cups flour

Cream butter, sugar, and eggs. Mix in the molasses. Add dry ingredients. Mix well. Chill. Make into balls and roll in granulated sugar. (I use the large crystal turbonado sugar with vanilla for fun.) Bake 6-8 minutes at 375°.