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Ginger Snaps Recipe

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This recipe for Ginger Snaps is from Sister's Cookbook Project Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. white sugar
2 c. butter
2 eggs
6 c. flour
2 T. ginger
1 1/2 cup molasses
2 T. baking soda
Directions:
Directions:
Cream together butter and sugar. Add eggs and molasses. Stir in flour.

These are good mixed the night before and stored in fridge. Bake in morning or after dough has chilled for easier rolling.

Roll in balls and then roll in white sugar. Place on parchment lined cookie sheet and bake at 350 degrees for about 12 minutes.

I have also made these with the giant cookie scoop and found I needed to add an additional 2 to 4 minutes bake time.
Personal Notes:
Personal Notes:
This recipe was originally from the Beller Family Cookbook from Doris Beller (auntie). These are great straight from the freezer! Nicholas loves these cookies!

 

 

 

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