Judy’s Snappy Gingersnaps

By moninikole

Ingredients

• 3/4 cup butter
• 1 cup sugar
• 1 egg
• 4 tablespoons light molasses*
• 2 cups flour
• 11/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger*

Preparation

Step 1

Dice the butter into small pieces and place in bowl of mixer to soften.

Sift the flour with salt, baking soda, cinnamon and ginger. Beat the egg with a whisk. Cream the butter. Add sugar gradually until light and fluffy. Mix in the molasses and egg. Add dry ingredients gradually.

I use an OXO (60 2 teaspoons) meatball scoop. Roll dough into small size balls. Then roll in sugar.
Bake on a cookie sheet at 375 degrees for 9 minutes. Depending on your oven, watch them closely. Because they are thin, they can brown quickly. I use parchment paper.

*Kroger does not carry light molasses, so I use Grandma’s Original which is dark.


You could mix by hand, but I use my Kitchenaid stand mixer.