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 Ginger Snaps | Status Approved | | Name |  Ginger Snaps | | Category | Holidays, Cakes & Pastries, American, Holidays | | Serves/Yields | About 4 dozen 3 inch cookies | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 8-10 minutes | | Introduction | | Spicy sweet ginger snaps. What could be better on a cold fall afternoon, with a cup of hot cider. Store these crisp cookies in an airtight container. For softer cookies, loosley cover with plastic wrap and let sit overnight on a plate. They will absorb some of the moisture in the air. | | Ingredients | | 2 cups all_purpose_flour
1 tbsp ground ginger
2 tsp baking_soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup softened butter
1 cup granulated_sugar
1 egg at room temperature
1/4 cup unsulphured molasses
Extra sugar for rolling cookies
| | Directions | | Step: 1 | In a large mixing bowl cream butter with an electric mixer. Add sugar and beat until fluffy. Add egg and molasses. Combine dry ingredients. Add to creamed mixture and blend well. Form teaspoons of dough into balls. Roll balls into sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool on racks. Makes 4 dozen |
Time submitted: Sunday, October 30. 2005 at 21:04:41 Contributed By: Kate
Rate It| Average score: 3.75 () votes: 4 |  |  |  |  | |  | Comments
No Comments Allowed for Anonymous, please register Re: Ginger Snaps (Score 1)
By Kate on Tuesday, November 01, 2005 @ 20:25:35 CET
(User Info | Send a Message) | | This is a very old recipe and I neglected to note the change in baking time when I posted the recipe. I hope this has not cause too many burnt cookies. |
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