Gingersnap Cookies
With Love & Butter
Makes a lot of cookies

3/4 stick butter, at room temperature
1/2 stick margarine, at room temperature
1 1/4 cups granulated sugar, plus more for coating
1 1/4 cups brown sugar, firmly packed
3/4 cup plus 1 tbsp. molasses
2 eggs plus 1 egg yolk
5 cups flour
2 1/2 tsp. baking soda
1 tsp. salt
2 tbsp. ground ginger
1 1/4 tsp. cinnamon
3/4 tsp. allspice

Preheat the oven to 375 F with the rack in the top position.  Line 2 cookie sheets with parchment paper or grease lightly.

In the bowl of an electric mixer cream together the  butter, margarine, sugars, and molasses.  Add the eggs and egg yolk, mixing well.  Now add the flour, baking soda, salt, and spices and combine thoroughly, scraping the sides of the bowl several times with a rubber spatula.

Plop mounded teaspoonfuls of dough into a shallow bowl filled with about 1 cup of granulated sugar.  (DT: I made my cookies bigger and used a medium sized ice cream scoop.)  Roll the dough in the sugar until totally coated and shaped into a ball.  Space the balls 1 1/2 inches apart on the baking sheets, flattening the top of each cookie slightly with your fingers.

One pan at a time, bake the cookies for 5 minutes, rotate the pan, and bake for 5 to 9 minutes.  The cookies will be done when they settle after puffing up.  If you like your gingersnaps extra crisp, bake a little longer.  Cool, then store in a container with a tight-fitting lid.