Gingersnaps (yields 5 dozen)
Cream butter with sugars. Add molasses and egg and mix to combine. In a separate bowl, whisk together dry ingredients except for the 1/2 cup of white sugar reserved for rolling.
Add dry ingredients and mix to combine. Fold in the ginger nibs and refrigerate for 1 hour.
Preheat oven to 350. Roll dough into 1" balls, roll in reserved white sugar and place on un-greased cookie sheet 2 inches apart. Bake until golden, about 7-9 minutes. Let cool (if you can stand it) and enjoy!!