Serves: 60
Total Calories: 50


3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour, stirred and measured
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
3/4 teaspoon cinnamon
1/4 teaspoon cloves ground


Cream butter (margarine or shortening may be substituted) add sugar gradually. Beat until fluffy. Add egg and molasses (light or dark) blend. Stir or sift together flour, soda, salt, and spices stir into dough. Roll dough into balls about size of walnuts roll in granulated sugar. Place on ungreased baking sheet 1 1/2 inches apart. Bake at 350 degrees F. for 8 to 10 minutes, or until cookies have melted and puffed. For crisper cookies, bake until cookies flatten down. Cookies form perfect rounds with traditional gingersnap cracks on top. Makes 5 dozen cookies.

Nutritional Facts:

Serves: 60
Total Calories: 50
Calories from Fat: 20

This Gingersnaps recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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