Easy GingerSnap Cookies!
- Reviews 2
Ready In: 15 mins
Yields: 85 mini cookies
Ingredients
Directions
- Pretheat oven to 425.
- Grease a baking sheet.
- Heat molasses in saucepan, until it boils.
- Put the butter into large mixing bowl, combine hot molasses.
- Sift together salt, baking soda and flour .
- Blend in ginger.
- Blend mixture well.
- Let mixture chill in refrigerator, just until cold.
- Take out,roll batter very thin.
- Cut with cookie cutter.
- Using the spatula, put on baking sheet.
- Bake for approximately 5 minutes,or until golden.
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