Matthews Gingersnap Cookies 2002 |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Matthew was four years old and helped make these for Christmas giving. Its his favourite cookie...Ummm ginger snaps.... Ingredients:
2 cups all-purpose flour |
3 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
3 teaspoons ground ginger |
1/2 teaspoon clove |
3/4 cup room temp. butter |
1 cup white sugar |
1 large egg |
1/3 cup molasses |
Directions:
1. In a large bowl mix dry ingredients.
2. In another bowl cream butter, sugar, egg, and molasses, beating well.
3. Stir in dry ingredients, combine with hands well.
4. Make into small balls about 1 inch in size.
5. Roll balls in additional white granulated sugar Do NOT flatten cookies, they will flatten as they bake.
6. Bake in a 350° oven for 10-12 minutes. These bake very fast. Test bake a few to see cooking time, crispness and texture that you desire in a snap.
7. Chewy cookie is less baking time than a crispy cooky.
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