Wilma’s Ginger Snaps
Before baking
- ¾ c. butter
- 1 c. white sugar
- 1 egg
- ¼ c. molasses
- 2 3/8 c. flour
- 2 tsp. baking soda
- 1 tsp. powdered ginger
- 1 tsp cinnamon
- ½ tap powdered cloves or ½ tsp allspice
- ¼ tsp. salt
Cream butter; add sugar. Add egg and molasses. Beat until smooth. Stir in flour, then mix in spices and salt. If the dough is chilled in the fridge for a couple of hours, the cookies won’t spread as much when they are baked. Roll dough into little balls, then roll the little balls in a plate covered with sugar until they are all covered with sugar. Put on a greased cookie sheet and flatten into a cookie-shape with fork. Bake at 375° F. for 10 minutes, until dough is cooked through but cookies are still soft.
Makes about 26 cookies.