gingersnap:
If it’s a crackle-topped gingersnap you crave, this one has always worked for us!
INGREDIENTS ( gingersnap ):
| 3/4 cups | margarine or shortening | 175 mL |
| 1 cup | white sugar | 250 mL |
| 1 | egg | 1 |
| 1/4 cup | molasses | 60 mL |
| 2 cups | flour | 500 mL |
| 1 tsp. | baking soda | 5 mL |
| 1 tsp. | cinnamon | 5 mL |
| 1 tsp. | cloves | 5 mL |
| 1 tsp. | ginger | 5 mL |
| white sugar |
INSTRUCTIONS
- Cream together margarine and
- Beat in egg and
- Mix flour, baking soda, cinnamon, cloves and Add to the creamed mixture.
- Form heaping tablespoonfuls (15 mL plus) of dough into small balls, smaller than a golf
- Roll dough balls in Do not flatten.
- Place balls 2” (5 cm) apart on an ungreased baking sheet and bake at 375°F (190°C) for 10 minutes, or until tops are crackled and lightly browned.
- Let cookies cool 10 minutes on the baking sheet before removing them to a cooling
NOTE
This recipe doubles well.
Tags: GINGER