Wednesday, 27 March 2013

Ginger Snap Cookies

Ginger Snap Cookies


3/4 cup butter, softened
1 cup white sugar
1 egg
1/2 cup mild molasses
2 1/2 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp salt
1/4 cup white sugar for coating

Cream together butter and sugar in a large bowl. Add egg and beat well. Stir in molasses until blended and smooth.

In another bowl combine the dry ingredients (except for the final 1/4 cup of sugar).

Add creamed mixture to flour mixture, and mix until no dry flour remains. Roll into one inch balls.

Roll each ball in sugar and place on a greased cookie sheet about 1 and 1/2 to 2 inches apart. Do NOT flatten. Bake for 10 minutes at 350F and allow to slightly cool before removing from the cookie sheet.

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