Wednesday, December 12, 2007

Soft Ginger Snaps

These cookies are a favorite holiday treat around our house. I make them a lot for friends and neighbors, too. They are soft which may take them out of the "snap" category.

Ginger Snaps

¾ c. butter softened
1 c. granulated sugar
1 egg
½ c. molasses
2 ½ c. all purpose flour
2 t. baking soda
2 t. ginger
1 t. cinnamon
½ t. salt
granulated sugar

Cream butter and first amount of sugar well. Beat in egg. Mix in molasses.
Stir flour, baking soda, ginger, cinnamon and salt together.
Add to butter mixture. Mix well. Shape into 1 inch balls. Roll in sugar and place on greased baking sheet.
Bake at 350 degrees F for 8-10 minutes. Makes 3 dozen.

Make sure they don't bake too long or they will not be soft.


For more Works for me Wednesday ideas check out Shannon at Rocks in my Dryer.

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