Copyright©2007- 2010 Donna Goff

Wednesday, December 12, 2007

Ginger Snaps

This is the same recipe as another one on this site referred to as Molasses Sugar Cookies. The difference is that this one is made with butter instead of shortening. Jennifer Robertson made these cookies and brought them to Princess Academy December 2007. I must say I prefer the flavor of the butter over shortening. Butter is better for you too.

Ginger Snaps

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups sifted flour
1/4 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Cream butter and sugar together. In a separate bowl, combine dry ingredients. Add egg and molasses to creamed butter and beat well. Mix in dry ingredients. Chill one hour. Roll into 1" balls; roll balls in granulated sugar. Place balls 2" apart on un-greased baking sheets. Bake at 375 degrees for 8-10 minutes. Be careful not to overcook.