Sunday, December 17, 2006

Baking :: Ginger Snaps

Hello!

These cookies are so moist, soft and delicious. They taste almost as good as the ones Grandma makes. To dress these up for Christmas you can drizzle them with white or dark chocolate.

Ginger Snaps

1 cup packed brown sugar
3/4 cup real butter
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar

Beat brown sugar, butter, molasses and egg on medium speed. Stir in remaining ingredients except granulated sugar.

Cover and refrigerate for at least an hour (I rarely do this).

Heat oven to 375°, spray cookie sheets (I prefer stoneware) with Pam.

Shape dough into balls, roll in granulated sugar. Place on pan and flatten slightly with the bottom of a glass.

Bake 9 to 12 minutes or just until set. Remove from cookie sheet to wire rack.

Tip: you can also roll this dough out (if you refrigerate it first) on a floured surface and use cookie cutters to cut out gingerbread men or other cookie shapes.

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1 comment:

  1. Okay....yum, yum, yum. Hehehehe....I was going to ask if perhaps you had this recipe....I lost mine & needed a new one. So thank you.

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