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New England Gingersnaps Recipe

Ingredients

How to make it

  • CREAM BUTTER SUGAR TOGETHER THOROUGHLY IN LARGE BOWL OF ELECRIC MIXER
  • ADD EGG, THEN MOLASSES (BEAT WELL)
  • SIFT DRY INGREDIENTS TOGETHER
  • ADD TO CREAM MIXTURE AND BEAT UNTIL SMOOTH
  • REFRIGERATE ABOUT (2) HOURS
  • ROLL IN SMALL BALLS ABOUT THE SIZE OF A QUARTER
  • ROLL IN GRANULATED SUGAR TO COAT WELL
  • PLACE (2) INCHES APART ON A GREASED BAKING SHEET
  • BAKE AAT 350 DEGREES FOR 11-12 MINUTES
  • ALLOW TO COOL A MINUTE OR TWO BEFORE REMOVING FROM PAN
  • FREEZES WELL
  • THESE COOKIES PUFF UP WHILE BAKING,THEN FLATTEN.SO
  • DO NOT BE ALARMED WHEN THEY COLLAPSE; THEY ARE SUPPOSE TO

Reviews & Comments 2

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    " It was excellent "
    mishi ate it and said...
    I love gingersnaps and haven't had them in ages. Thanks so much for sharing your recipe and I'll be making these cookies tomorrow and they will go brilliantly with a cuppa ;)
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    " It was excellent "
    wynnebaer ate it and said...
    OH yeah....Love this..:)
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The Cook

nutmeg01 BEAUFORT, USA

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