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COOKIES - Gingersnap Cookies
Nb persons: 0
Yield: 5 dozen
Preparation time:
Total time:
Source:
| 2 1/3 cups | ail-purpose flour |
| 1 1/2 tsp | ground cinnamon |
| 1 tsp | ground ginger |
| 1/2 tsp | ground cloves |
| 1/2 tsp | salt |
| 2 teaspoon | baking soda |
| 3/4 cup | softened butter |
| 1 cup | sugar |
| 1 | egg |
| 1/3 cup | molasses |
| Cinnamon sugar: | |
| 1/2 cup | sugar mixed with 11/2 tsp cinnamon |
1. Preheat oven to 375"F. Lightly grease 2 baking sheets,
2. Combine flour, spices, salt, and baking soda in a bowl.
In a large bowl, beat butter with sugar and egg at medium
speed 2 minutes, until fluffy. Add molasses; beat 1 minute.
Slowly add flour mixture; beat to combine.
3. Using a rounded teaspoon for each cookie, roll dough
into balls, then roll each in cinnamon sugar and place on
baking sheets.
4. Bake 10 minutes, or until cookies are golden and crisp.
Cool 1 minute, then transfer to wire racks to finish cooling.
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