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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

GINGER SNAPS Recipe

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This recipe for GINGER SNAPS is from TIME TO EAT!, 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 c. unsalted butter
1¼ c. sugar, divided
¼ c. lightly packed light brown sugar
⅓ c. UNSULPHURED molasses
1 lg. egg

½ tsp. salt
2 tsp. baking soda
1½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
2¼ c. flour
Directions:
Directions:
Set oven to 350°.
Line baking sheets with parchment paper. Butter needs to be at room temp. In a large bowl, use an electric mixer to beat the butter, ¾ cup granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add the molasses and egg and beat until combined. Add salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined. Place the remaining ½ cup sugar in a shallow dish. Scoop the dough into 1½ tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled. Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Crispy! Store cookies in an airtight container at room temperature for up to 7 days.

 

 

 

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