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Ginger Snaps Recipe

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This recipe for Ginger Snaps, by , is from Jessi's Cookbook, Our family History Passed Down with Recipies , 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!

Contributor:  
Contributor:  
Jenny Collins

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup sugar
3/4 Cup margarine/butter
1/4 Cup molasses
1 Egg
2 1/4 Cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 Cup sugar

Directions:
Directions:
In large bowl, beat 1 cup sugar, margarine, molasses and egg until light and fluffy. Stir in remaining ingredients except 1/4 cup of sugar, mix well

Cover with plastic wrap; refrigerate 1 hour for easier handling. (I definitely recommend this step!)

Heat oven to 350 degrees. Shape dough into 1-inch balls; roll in 1/4 cup of sugar. Bake for 8 to 12 minutes or until set. Cookies will puff up and then flatten during baking.Cool 1 minute; remove from cookie sheet. Cool completely.

Number Of Servings:
Number Of Servings:
4 1/2 dozen
Personal Notes:
Personal Notes:
These are your brothers favorite cookie around Christmas. (At least he humors me and lets me think so!) A good sister will think about him while she is making these. A GREAT sister would set some aside/send some to him! XOXOX

 

 

 

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