| Gingersnap Cookies 2 c. flour 1 tbsp. ginger 2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 3/4 c. butter 1 c. brown sugar 1 egg 1/4 c. molasses Extra sugar Cream butter. Add sugar and beat until fluffy. Add egg and molasses. Combine dry ingredients. Add to creamed mixture and blend well. Form teaspoons of dough into balls. Roll balls into sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 15 minutes. Cool on racks. Makes 4 dozen. Note: If the dough is too soft to form into balls, refrigerate until it is workable. |
