Serves: 5
Total Calories: 642
Preheat oven to 350° (and be sure the heating element is off when you begin baking the cookies, or they will burn before cooking). Cream together butter, egg, sugar, and molasses. Sift in flour, baking soda, and spices. Mix well and cover. Put in refrigerator for about an hour (the dough must be cold, or your cookies will not cook properly). Roll into walnut-size balls, roll in granulated sugar, and bake on ungreased cookie sheet 8–10 minutes.
Note: Want an easy way to measure molasses? Fill your 1/4 cup measure with oil. Pour oil back into its original container; this coats the inside of the measuring cup with oil. Fill with molasses and add to other ingredients. All the molasses will slide right out—pretty slick!
This Gingersnaps recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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