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Gingersnap Cookies Recipe

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This recipe for Gingersnap Cookies is from Yesterday and Today; Our Favorites, 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:  
3/4 cup Butter or Margarine
1/2 cup Sugar
1/2 cup Brown Sugar -- packed
1/4 cup Dark Molasses
1 Egg
2 1/4 cups Flour
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
2 teaspoons Ginger
Directions:
Directions:
In a mixing bowl, cream butter, sugars, molasses and egg. Combine the
flour, baking soda, salt, cinnamon and ginger; add to the creamed mixture
and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a
lightly floured surface to 1/8 inch thickness and cut into desired shapes (2
1/2 inches) Place on ungreased baking sheets. Bake at 375 degrees F for
5 - 6 minutes or until set (do not overbake). Remove from pans to cool on
wire racks.

 

 

 

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