Gingersnaps

By á-8623

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

Preparation

Step 1

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.