Matthews Gingersnap Cookies 2002
- Reviews 6
Ready In: 20 mins
Yields: 40 cookies
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 1⁄2 teaspoon clove
- 3⁄4 cup room temp. butter
- 1 cup white sugar
- 1 large egg
- 1⁄3 cup molasses
Directions
- In a large bowl mix dry ingredients.
- In another bowl cream butter, sugar, egg, and molasses, beating well.
- Stir in dry ingredients, combine with hands well.
- Make into small balls about 1 inch in size.
- Roll balls in additional white granulated sugar Do NOT flatten cookies, they will flatten as they bake.
- Bake in a 350° oven for 10-12 minutes. These bake very fast. Test bake a few to see cooking time, crispness and texture that you desire in a snap.
- Chewy cookie is less baking time than a crispy cooky.
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