Good Ol' Gingersnaps

Name: Good Ol' Gingersnaps
Total time: 1200 s
Yield: 16 servings
Cuisine: American
Ingredients: 2 cup all purpose flour; 1/4 tsp salt; 2 tsp baking soda; 1 tsp ground cinnamon; 1 tsp ground cloves; 1 1/2 tsp ground ginger; 1 cup granulated sugar; 3/4 cup butter or margarine; 1 large egg; 1/4 cup molasses; 1 extra sugar for rolling

Zuleika Lambe @cook_3154330

Edinburgh, United Kingdom

Been making these since I was 14; first cookies I ever made! :-) I always add a few more tsp of ginger than it calls for, so feel free to add it to your own taste.

Zuleika Lambe @cook_3154330

Edinburgh, United Kingdom

Been making these since I was 14; first cookies I ever made! :-) I always add a few more tsp of ginger than it calls for, so feel free to add it to your own taste.

Saved

Ingredients

20 mins

16 servings

2 cupall purpose flour
1/4 tspsalt
2 tspbaking soda
1 tspground cinnamon
1 tspground cloves
1 1/2 tspground ginger
1 cupgranulated sugar
3/4 cupbutter or margarine
1 largeegg
1/4 cupmolasses
1extra sugar for rolling

Saved

Steps

20 mins

1

Preheat oven to 350°F and grease a few baking sheets. This recipe makes around 3-4 dz cookies.
2

Sift the first 6 ingredients together in a small bowl.
3

Cream the sugar and butter or margarine in a large bowl. Add the egg and molasses.
4

Add the dry ingredients and mix well.
5

Form walnut sized balls and roll in the extra sugar.
6

Evenly space and place balls of dough on the cookie sheet and bake for about 15 minutes, or until done.
7

Place cookies on wire racks to cool.
8

* If your dough is too sticky you can refrigerate it for a 1/2 hr or more to firm it up. Be careful adding extra flour because that may result in dry cookies.
9

**The longer these bake, the crunchier they'll be.