Classic Gingersnap Cookies |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This is a classic gingersnap cookie with a definate bite, you may omit the cayenne if desired, the longer the cookie is baked the crispier it will be, these are very good! Ingredients:
3/4 cup butter or 3/4 cup margarine, softened |
1 1/4 cups sugar |
1 egg |
1/4 cup molasses |
2 cups flour |
1 tablespoon ground ginger |
1 teaspoon cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
sugar, for rolling |
Directions:
1. Set oven to 375 degrees F.
2. Grease a cookie/baking sheet.
3. In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
4. Beat in egg and molasses until blended.
5. In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
6. Roll dough into 1-inch balls.
7. Roll balls generously in sugar to coat.
8. Place on cookie/baking sheet about 2-inches apart.
9. Bake 8-10 minutes, or until the outsides are crackly looking.
10. ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.
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