From the supplies' list below, gather the ingredients.

Place the sifter on a piece of wax paper. First put the flour in the sifter.

Then add the remaining dry ingredients.

Sift away. If you don't own a sifter, put the dry ingredients in a bowl and whisk to combine. This will get any lumps out. With a whisk you can accomplish the same results as a sifter.

Should look nice and powdery.

In a bowl, put the butter and sugar. Mix until creamed.

You can us an electric mixture. It may be quicker.

Then add the egg and molasses.

Mix until well combined.

Add the dry ingredients.

Fold into the wet mixture.

Mix until a soft dough forms.

Place the cookie dough on a piece of plastic wrap.

Form the dough into a log.

Place in the refrigerator overnight or until ready to bake. If you put the dough in the freezer for 30 minutes, they can be baked the same day.

When ready to bake the cookies, remove the dough from the refrigerator. Set up your work station. Preheat the oven to 375 degrees.

Lightly spray the cookie sheets with a baking spray. This spray has flour added.

The cookies get rolled in sugar before baking. I used red and green sugars for the holiday.

Cut the cookies dough into slices; about 1/2 inch thick. Then cut those slices in half. Or not, it depends on how big you want the cookies.

Roll each slice into a ball.

Then roll into the sugar.

Place about 2 inches apart on the baking sheets.

Place in the preheated oven. Bake for 18 minutes. I can tell when they are done by the smell.

Remove from the oven. Let the cookies sit for about a minute.

Place on a wire rack to cool.

Plate the cookies up. Make some hot cocoa..maybe add some Bailey's if you like. Enjoy these homemade Ginger Snaps!