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Gingersnap cookies

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Ingredients/Components

cinnamon - 1 tsp
salt - 1/2 tsp
flour
brown sugar - 1 c
butter - 6 oz
baking soda - 2 tsp
egg - 1 item
molasses - 1/4 c
ginger - 1 tsp
cloves - 1/2 tsp
allspice - 1/4 tsp
black pepper - 1/4 tsp
sugar to roll cookies in - 1 item

How to make gingersnap cookies:

Preheat oven to 375°. Sift dry ingredients. With mixer, cream butter and brown sugar; beat well. Add egg and molasses; beat until light in color. On low speed, gradually add dry ingredients. Refrigerate dough 10 to 15 minutes.

Roll one round tablespoonful dough into ball. Roll in sugar. Place 2 1/2 to 3 inches apart on foil-covered cookie sheet. Bake 13 minutes for crisp cookie.

Recipe categories: Desserts, Drop cookies, Cookie and brownie.

Rating:

3.4

Average rating: 3.4, total votes: 8

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flour, shortening, vegetable shortening, quick oatmeal, 1 stick margarine, 2 sticks butter, bag butterscotch morsels, large boxes instant chocolate pudding, small jar sour cream, apples, peeled, cored and cut in 1-inch thick slices