After School Ginger Snaps
★★★★★ 1 vote5
3/4 cbutter, softened
1/2 cpacked brown sugar
1/4 cdark molasses
2 1/4 call purpose flour
1 1/2 tspbaking soda
2 1/2 tspground cinnamon
2 1/2 tspground ginger
How to Make After School Ginger Snaps
- 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.