A+ Molasses Ginger Snaps
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
36-48 cookies
- Serves:
- 18-24
ingredients
directions
- Mix all ingredients together at one time with your hands. Form into balls and roll in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375* for 8--10 minute For a chewy cookie, bake the minimum amount of time.
- Makes 3--4 dozen.
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Reviews
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The first batch to come out of the oven were a little too soft for my taste. I may have measured too much crisco or molassas. I added maybe a quarter cup of flour to the rest of the dough. All my boys loved them. Also, I must confess that I used my new awesome empire red mixer which might have contributed to the over-mixed, super softness on the first pass. I made about 36 cookies last night. When I came home from work early today, my 3 boys had wiped them out. My picky first grader thought these were the best cookies ever. I have a new batch in the oven as I write this to take to neighbors and family today (Christmas Eve).
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This was my first attempt at making Ginger Snaps and I'm so glad I did! I was a bit hesitant about mixing all the ingredients together at once, but the dough was pliable and easy to work with. I did have to score my cookies and let mine bake about 12 minutes. I got two full cookie sheets (about 30 cookies) and they were delicious!! Crispy on the outside and chewy in the middle. Thanks for this great recipe!!