Gingersnap Cookies
I hope you love my version of my mom's delicious recipe that I grew up with!
Equipment
- Electric Mixer
- Measuring cups
- Measuring spoons
- Cookie Sheets
- Bowls
Ingredients
- 1 cup sugar
- ¾ cup butter
- ¼ cup molasses
- 1 egg
- 2 cups all purpose flour
- 2 ¼ tsp baking soda
- ½ tsp cinnamon I use a little less than this...
- ½ tsp ground ginger I use a little less than this...
- ¼ tsp salt
- extra sugar for rolling
Instructions
- Beat sugar and butter in electric mixer
- Add molasses and continue to mix
- Add egg and mix again
- Mix flour, baking soda, cinnamon, ginger, and salt together in a separate bowl
- Add to molasses mixture and mix thoroughly
- Put cookie dough in a smaller bowl
- Cover and chill in refridgerator for at least one hour up to overnight
- Roll dough into one inch balls
- Here is a ball next to a quarter for size
- Roll each ball in extra sugar in a separate bowl
- Place each ball two inches apart on an ungreased cookie sheet
- Bake at 360° for 5.5 - 6 minutes or until desired softness/hardness
