Menus and Party Planning
Menus and Party Planning
Daily Delight
Daily Delight
Interviews
Interviews
Gingersnaps Cookies

 

SERVES: 3 dozen cookies

 

INGREDIENTS:

2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ginger

1 1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

6 tablespoons butter (softened, plus 1 teaspoon to coat the cookie sheet)

3/4 cup sugar (plus 5 tablespoons to coat the mixture balls)

1/2 cup molasses

1 egg, beaten

 

INSTRUCTIONS:

 

In a bowl stir together the flour, salt, ginger, cinnamon, ground cloves, nutmeg, baking soda and baking powder. In a separate bowl beat the butter with sugar for about 2 minutes.

 

Add the molasses and egg and mix. Add the dry ingredients to the butter mixture and mix well.

 

Place the bowl in the freezer for 1 hour or in the refrigerator for 2 hours. Heat the oven to 350F degrees. Butter the cookie sheet. Take the chilled mixture and make one inch balls.

 

Roll the balls in sugar to coat on all sides then place on cookie sheet about 2 inches apart. Bake for 10 minutes. Allow them to cool then serve. Makes about 3 dozen cookies.

Posted by: / July 26, 2010

Comments are closed.

Talk to UsFacebookTwitterYouTubeYouTube

Have a recipe you would love to share with the Shake and Cook community?


We'd love to hear from you!

recipes@shakeandcook.com

Archives
Categories

Twitter Updates

Sign up for our weekly newsletter on the latest
recipes, menus & restaurants.