1 c. butter
1 c. dark brown sugar, well packed
1 egg
1/4 c. dark molasses
1/2 c. nonfat dry milk solids
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
2 1/2 c. all-purpose flour

Cream butter and brown sugar until smooth and light; beat in egg until fluffy. Add dry milk and molasses; beat well. Blend in soda, salt, cinnamon and ginger and beat 1 minute. Stir in flour until well blended.

Roll dough balls in granulated sugar; place on well greased cookie baking sheet. Sprinkle each with a few drops of water. Bake at 375 degrees for 14 minutes. Cool on rack. Cookies freeze well.