Ginger Cookies Cooking Light

From cooking light september 2007 (originally published in march 1993)

Place butter in a large bowl.

Beat with a mixer at medium speed until fluffy.

Gradually add 2 / 3 cup sugar , beating at medium speed until light and well blended.

Add molasses and egg.

Beat well.

Combine flour and the next 4 ingredients , stirring with a whisk.

Gradually add flour mixture to butter mixture , stirring until well blended.

Divide dough in half.

Wrap each portion in plastic wrap , and freeze for 30 minutes.

Preheat oven to 350.

Shape each portion of dough into 26 balls.

Roll balls in remaining 3 tablespoons sugar , and place 2 inches apart on baking sheets coated with cooking spray.

Flatten cookies with the bottom of a glass to 1 / 2-inch thickness.

Bake for 12 minutes or until lightly browned.

Remove from pans , and cool completely on wire racks.

butter, sugar, molasses, egg, flour, baking soda, ground ginger, ground cinnamon, ground mace, cooking spray