Ginger Snaps

3/4 cup melted & cooled butter
1 cup sugar
1/3 cup molasses
1 beaten egg
Cream above ingredients until smooth
Add dry ingredients:
2 cups flour
1/2 tsp cloves
2 tsp baking soda
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt

After all ingredients are mixed together well, refriderate for 3 hours or more. Then roll into balls, the size of large walnuts. Next roll balls into granulated sugar and flatten with glass on cookie sheet.
Bake at 350 degrees on lightly greased cookie sheet for about 7 to 8 minutes. (Cookies will be soft, and as they cool they harden up a little more)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s