• Servings: 3 dozen cookies
• 1 cup granulated sugar (divided)
• 1/2 cup light brown sugar, firmly packed (I think I used dark brown cuz thats what I had)
• 1/2 cup butter, room temperature
• 1/2 cup margarine or shortening
• 1 egg
• 1/3 cup molasses
• 2 1/4 cups flour
• 2 teaspoons ground ginger
• 1/2 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt

1. With your electric mixer, cream together 1/2 cup granulated sugar, brown sugar, butter and shortening until light and fluffy. Add in the egg and continue beating until blended...then add the molasses.
2. Sift together the dry ingredients....3 times! Then stir the dry ingredients into the butter mixture. I'd do a portion at a time...it just seems to be easier that way
3. Cover and refrigerate for 30 minutes
4. Preheat your oven to 325' F and cover a cookie sheet or two with parchment paper
5. Place the remaining 1/2 cup of sugar in a shallow dish. Roll a tablespoon of dough into a ball, then roll it around in the sugar to coat
6. Place the balls about 2" apart onto the parchment paper and then flatten slightly.
7. (I flattened them quite a bit the first time. The second time I barely flattened and it made NO difference whatsoever to the flatness or thickness of the end result)
8. Bake until golden around the edges (huh? the color never changes so I'm not sure how that works) but the middle is soft, which takes about 12 - 15 minutes. Let them set on the cookie sheet for about 5 minutes then remove them to a cooling rack.
9. If you want to make Gingerbread men, add an additional 1/4 cup of flour.

If you like ginger cookies...soft, yet firm, easy to cook and enjoy, then these are the ones.