Add egg, molasses, beat. Add dry ingredients, beat. Chill 3 hours to overnight. Cool 1 minute. Roll in confectioner's sugar.
Half recipe makes about a hundred.
Store in an airtight container with a slice of apple or bread to preserve moisture. Replace the apple or bread every few days as they tend to mold when left too long. Cookies as made above are chewy but flattened. We found another recipe which recommended rolling the cookies and leaving them to dry for a few days before baking. We tried this, leaving them for about a day and rerolling them before baking, and successfully got a slightly more rounded but still chewy cookie.