Here's my adapted recipe for Soft Gingersnap Cookies:
Ingredients
3/4 cups softened butter
1 cup white sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees.
Cream butter and sugar. Add egg.
Beat in molasses.
Combine dry ingredients in a separate bowl.
(I always like to add a little extra cinnamon.)
Add to cream mixture.
Refrigerate for one hour.
Roll into one inch balls.
Roll in sugar (I forgot this step... oops!)
Bake about 9-10 minutes or until lightly brown.
Enjoy!
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