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Dec 23, 2011 at 10:48AM vs May 13, 2017 at 09:55PM
- ¾<ul>
<li>¾ c. butter</li>
<li>1 c. white sugar</li>
<li>1 egg</li>
<li>¼ c. molasses</li>
<li>2 3/8 c. flour</li>
<li>2 tsp. baking soda</li>
<li>1 tsp. powdered ginger</li>
<li>1 tsp cinnamon</li>
<li>½ tap powdered cloves or ½ tsp allspice</li>
<li>¼ tsp. salt</li>
</ul>
<p>Cream 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. Add egg and molasses. Beat until 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'&;rsquo;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. Bake at 375° F. for 710 minutes, until dough is cooked through but cookies are still soft.</p>
<p><span style="font-8size:10.5pt">Makes minutes.
Makes about 26 cookies..</span></p>
Wilma’s Ginger Snaps