Gingersnaps

Photo by Pamela C.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

5

dozen

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

5

servings

Ingredients

  • 3/4

    c butter, margarine, or shortening ( 1 1/2 sticks)

  • 1

    c sugar

  • 1

    egg

  • 1/4

    c molasses

  • 2

    c flour

  • 2

    tsp soda

  • 1/2

    tsp salt

  • 1 1/4

    tsp ground ginger

  • 3/4

    tsp cinnamon

  • 1/2

    tsp cloves

Directions

Cream butter; add sugar gradually. Beat until fluffy. Add egg and molasses; blend. Stir or sift together flour, soda, salt, and spices; blend into butter mixture. Roll small portions of dough into balls about the size of walnuts; roll in granulated sugar. Place on ungreased baking sheet about 1 1/2 inches apart. Bake at 350 degrees for 8-10 minutes or until they have melted and puffed. For crisper cookies, bake until they have flattened. Cookies bake down to form perfect rounds with traditional gingersnap cracks on top.

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