Yummy Gingerbread Cookies

I love these cookies! They are soft and chewey- unlike most gingerbread. I like to dress them up by pressing different small candies (such as candy corns and the like) into the center just after they come out of the oven. Happy Holidays!Ingredients:
3/4 cup butter, softened
1 3/4 cup white sugar, divided
1 egg
1/4 cup molasses*
1 tsp vanilla
1 1/2 tsp ground ginger
1 TBS cinnamon
1/2 tsp salt
2 tsp baking soda
2 3/4 cup flour

Cream together butter and 1 cup of sugar. Beat in egg, molasses, vanilla, ginger, cinnamon, salt, and baking soda. Stir in flour until well combined. Roll dough into balls. Roll balls in remaining 3/4 cup sugar and place on ungreased cookie sheet (I usually line my cookie sheets with parchment paper). Gently press down the middle of the balls to flatten the tops just a bit. Bake at 350 for 8-10 minutes (for small balls) or 12-15 minutes (for large balls). Cool on wire racks. They should be very soft in the middle when they first come out of the oven but they will set up when they cool.

*To make measuring molasses a little easier (and less messy) try warming your molasses in the microwave for 20-30 seconds; but be careful not to burn it- you just need it to be warm. Then it will pour out really easily into your measuring cup.