After School Ginger Snaps
Family Tested & Approved
all purpose flour
Cream together butter, sugars, molasses and egg in a mixing bowl. Combine the flour, baking soda, salt, cinnamon and ginger; add to the creamed mixture and mix well. Cover and refrigerate for 1 hour.
Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into desired shapes.
Place on ungreased baking sheets. Bake at 375º for 5 to 6 minutes or until set--do not overbake. Remove from pans to cool on wire racks.
May dust tops of cookies with powdered sugar.