Soft Ginger Snaps Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 2 | |
| Molasses | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking soda | 3 Teaspoon | |
| Ground cinnamon | 2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Additional sugar | ||
Directions
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Beat in molasses.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.
Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in balls; roll in sugar.
Place 2 in apart on ungreased baking sheets.
Bake at 350° for 8-12 minutes or until puffy and lightly browned.
Cool for 1 minute before removing to wire racks.
Add eggs, one at a time, beating well after each addition.
Beat in molasses.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.
Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in balls; roll in sugar.
Place 2 in apart on ungreased baking sheets.
Bake at 350° for 8-12 minutes or until puffy and lightly browned.
Cool for 1 minute before removing to wire racks.
Chef
