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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Grandma Marsh’s Ginger Snaps Recipe

5 stars - based on 1 vote
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This recipe for Grandma Marsh’s Ginger Snaps is from Family Cookbook 2020, 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:  
1½ cups Butter, softened
2 Cups White or Brown Sugar
2 Eggs beaten
1 Cup Molasses
4½ Cups Flour
4 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cloves
2 tsp Ground Ginger
2 tsp Ground Cinnamon

Combine dry ingredients in a softer over a large mixing bowl.
Combine butter, sugar ins a mixer until smooth and creamy, stir in eggs and molasses

Combine wet ingredient to dry, ensuring not to over mix. Dough will be stiff.
Place dough In fridge to set fro 30 minutes.
Roll dough into small balls with palms, drop onto a parchment lined cookie sheet, flatten with a fork and sprinkle with additional white sugar.

Bake in a pre-heated oven at 350ºF until desired texture. Less cooking time for soft chewy cookies, more time if more of a “snap” texture is desired,
Directions:
Directions:
Number Of Servings:
Number Of Servings:
60
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
No substitutes for grandma's recipe.
Joanette Stillman - I remember eating quite a few of these. So tasty.

 

 

 

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