ginger snaps

Name: Ginger Snaps
Prep time: 20 min
Cook time: 50 min
Ingredients: 1 cup(s) sugar; 2 tablespoon(s) ginger (see note above); 2 tablespoon(s) cinnamon (see note above); 1/8 teaspoon(s) salt; 2/3 cup(s) oil; 1/4 cup(s) molasses; 2 teaspoon(s) baking soda, dissolved in water; 1 - egg; 2 1/2 cup(s) flour

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Shelley Teller

Pittsburgh, PA

Updated on Jan 31, 2012

Molasses and gingersnap cookie, all in one. My grandmother always used to make these for us as kids. Note: For more of a ginger taste, follow the recipe as shown. For more cinnamon taste, swap the amounts on the spices. Or add equal amounts (2 Tablespoons) of both for a more balanced cookie.

Rate

prep time 20 Min

cook time 50 Min

method ---

yield makes 4 dozen

Ingredients

1 cup sugar
2 tablespoons ginger (see note above)
2 tablespoons cinnamon (see note above)
1/8 teaspoon salt
2/3 cup oil
1/4 cup molasses
2 teaspoons baking soda, dissolved in water
1 - egg
2 1/2 cups flour

How To Make ginger snaps

Step 1

Preheat oven to 350 degrees F.

Step 2

Combine all ingredients, except flour, together and mix well.
Step 3

Slowly mix in flour, blending as you add.
Step 4

Roll dough into balls. Use the Pampered Chef small scoop for consistency.
Step 5

Rolls balls in sugar.
Step 6

Bake on bottom rack of oven until crinkly, then move to the top rack of oven. (Usually 5-10 minutes per rack)
Step 7

Depending on how hard or soft you like your cookies, baking takes anywhere from 10-30 minutes total.
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