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| GINGER SNAPS (MOLASSES COOKIES) | |
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3/4 c. butter, melted Mix together: 2 c. flour 2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves Add 1 cup sugar to 1/4 cup molasses. Add 1 egg. Gradually add melted butter and flour mixture to sugar mix. Refrigerate until firm. Roll dough between hands into ball size of hickory nuts. About 3/4 inch. Roll in granulated sugar and place on greased cookie sheet. Bake at 375 degrees for about 8 to 10 minutes. | |
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recipe reviews #61559
RetaCampbell (Alberta) says:
This was such a great cookie - takes no time to make and they are soft and delicious.....
#61694
Kelly (Mexico) says:
This is an excellent ginger snap recipe. I love that there are just a few ingredients, and they are things I always have in my pantry. The cookies have great flavor, a very nice crispy-chewy texture, and a classic "ginger snap" look. I added 1/2 tsp of real vanilla to the sugar molasses mixture and a little extra cinnamon (1 1/2 tsp total) and ginger (3/4 tsp total). Do allow cookies to set up a few minutes on the pan after removing them from the oven. These were devoured by my family within about 10 minutes. Next time I'll make a double batch. This recipe is a keeper! Thanks!
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