Classic Gingersnap Cookies

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READY IN: 20mins
YIELD: 35 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375 degrees F.
  • Grease a cookie/baking sheet.
  • In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
  • Beat in egg and molasses until blended.
  • In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
  • Roll dough into 1-inch balls.
  • Roll balls generously in sugar to coat.
  • Place on cookie/baking sheet about 2-inches apart.
  • Bake 8-10 minutes, or until the outsides are crackly looking.
  • ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.
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