Use your browser's "print" button to print out this recipe.

Gingersnaps

2 cups flour
1 tablespoon ginger, ground
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses

Cream butter, gradually add sugar and beat until fluffy. Beat in egg and molasses. Add dry ingredients and blend well. Form into small cookie sheet. Flatten with bottom of glass. Bake at 350 degrees for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned.

 

© 2001-2008 BakingBits.com All rights reserved.