Printable | Taste of Home

After-School Gingersnaps

3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 to 3 teaspoons ground cinnamon
2 to 3 teaspoons ground ginger

In a mixing bowl, cream butter, sugars, molasses and egg. Combine
flour, baking soda, salt, cinnamon and ginger; add to creamed mixture

Printed from tasteofhome.com May 16, 2008

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After-School Gingersnaps cont.

and mix well. Cover and refrigerate for 1 hour. Roll out the dough on
a lightly floured surface to 1/8-in. thickness and cut into desired
shapes. Place on ungreased baking sheets. Bake at 375° for 5-6
minutes or until set (do not overbake). Remove from pan to cool on
wire racks.

Yield: about 6 dozen (2-1/2 inch cookies).