Ginger Snaps Recipe
Summary
Main IngredientGinger
Ingredients
| Margarine | 3⁄4 Cup (12 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Molasses | 4 Tablespoon | |
| Baking soda | 2 Teaspoon | |
| Flour | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Sugar | 1 |
Directions
In a food processor, cream together margarine and 1 cup sugar. Add egg and molasses. Process until well combined.
Sift dry ingredients together. Add to creamed mixture and process until well combined.
Chill dough for 2 hours.
Preheat oven to 325°.
Roll dough into small (3/4" diameter) balls. Then roll in sugar, being sure to coat evenly.
Place 1" apart on ungreased cookie sheets and bake at 325° for 15 minutes.
Sift dry ingredients together. Add to creamed mixture and process until well combined.
Chill dough for 2 hours.
Preheat oven to 325°.
Roll dough into small (3/4" diameter) balls. Then roll in sugar, being sure to coat evenly.
Place 1" apart on ungreased cookie sheets and bake at 325° for 15 minutes.
Chef
