Gingersnaps
"Submitted to the Cafe Cookie Book by scribbulus_ink."
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
36 cookies
- Serves:
- 18
ingredients
- 1 cup sugar
- 3⁄4 cup butter or 3/4 cup margarine, softened
- 1⁄4 cup molasses
- 1 egg
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cayenne pepper
directions
- Beat sugar, margarine, molasses and egg. Sift together flour, soda and spices. Stir together wet and dry ingredients.
- Cover and refrigerate for 1 hour. Drop onto ungreased cookie sheet by tablespoonfuls. Bake 8-12 minutes at 350°F.
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Reviews
-
these are wonderful gingersnaps, I love the addition of cayenne pepper, something I have added in the past to other gingersnap cookies, these are not too soft and not to hard just the perfect texture, thanks for sharing Dr.Gaellon!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
