Sift dry ingredients.
Cream butter and sugar, add egg and molasses and beat until light. Stir in the dry ingredients.
Chill (this is important because the dough is very soft and too hard to roll if unchilled).
Roll dough into walnut-size balls. Roll in hands, not on board with rolling pin. Balls are really ball-shaped, not flat. Dip balls quickly in ice water then roll in sugar, or brush top of cookies with ice water and sprinkle sugar before baking. Bake on greased baking sheet at 325° F for 10 minutes.
Ruth Lund, from Grandma Haynes