Gingersnaps!

Recipe by Jenny Sanders
READY IN: 1hr
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the dry ingredients together in a large bowl.
  • Warm the molasses, and mix the molasses, oil and water.
  • If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
  • Mix the wet ingredients into the dry ingredients.
  • The dough should be quite stiff, and not particularly sticky.
  • If it is too soft and sticky, add a little more flour.
  • Preheat the oven to 350°F.
  • Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
  • Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
  • Re-roll and cut the scraps, until the dough is gone.
  • Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.
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