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Prep Time: 180 Minutes Cook Time: 120 Minutes |
Ready In: 300 Minutes Servings: 48 |
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These are fantastic, thin crispy gingersnaps. These were always included in our Christmas cookie platter. They freeze great too. Ingredients:
1 cup brown sugar (packed) |
1 cup butter (softened) |
1 egg |
1 cup molasses |
1 tablespoon vinegar |
4 cups all-purpose flour, all-purpose (sifted) |
1/8 teaspoon cayenne pepper |
1 teaspoon baking soda |
1 teaspoon salt |
4 teaspoons ground ginger (ground) |
1/2 teaspoon ground cloves (ground) |
1/2 teaspoon cinnamon (ground) |
Directions:
1. Sift brown sugar. Add butter, and cream mixture until fluffy. Beat in remaining ingredients, until well mixed. Refrigerate for at least 2 hours, or until dough can be rolled in your hand without sticking. Roll in small balls, and flatten with a glass dipped in sugar. Bake in a 350° oven for 8 minutes.
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