• Cream together the butter, brown sugar, and molasses. Beat for 2 minutes on medium speed. Scrape the sides frequently.
  
• Add the egg and beat for another minute.
  
• In another bowl, whisk together the dry ingredients.
  
• Add the dry ingredients to the butter mixture. Mix just until the flour is incorporated. Do not over-beat the dough.
  
• Divide the dough in half and wrap it in plastic wrap.
  
• Chill the dough for 30 minutes in the freezer or at least an hour in the refrigerator. Line your cookie sheets with parchment paper.
  
• Scoop out some dough and roll it into a ball.
  
• Roll the dough in sugar.
  
• Dip the glass in sugar and use the bottom to flatten out your cookies.
  
• I cannot help myself, even though they were already rolled in sugar, I still sprinkled them with some sanding sugar. If I had my way, everything would have a sprinkling of sanding sugar on it.
  

How to package your cookies

• Bake in a preheated 350 degree oven for 12 to 14 minutes. The tops will “feel set to the touch” according to Dorie. Cool on a rack.
  
• I used a 4x4 Kraft paper box lined with parchment paper. I love Kraft paper. It is more interesting than plain white and you can do a million things with it. I got this box at Michaels. Fill with cookies.
  
• I cut two strips of scrapbook paper and using glue dots, wrapped them around the box.
  
• I attached a cute tag and that was it. It took about 5 minutes from start to finish. I had everything that I needed in my scrapbook stash. Pretty cute huh?