These are softer than all the other gingersnaps I have ever consumed. This recipe is a keeper!
Gingersnaps
Stir together & set aside:
2 1/4 cups all-pirpose, unbleached flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
Beat together, until creamy:
1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses
Add to butter mixture & beat:
1 egg
Gradually add flour mixture to butter mixture. Beat, on medium until well-blended. Roll dough into 1-inch balls, then roll in raw, washed sugar. Bake at 350 for 9-11 minutes.
These Gingersnaps are soft, moist & delicious!
Contributed by Amy Edwards
Gingersnaps
Stir together & set aside:
2 1/4 cups all-pirpose, unbleached flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
Beat together, until creamy:
1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses
Add to butter mixture & beat:
1 egg
Gradually add flour mixture to butter mixture. Beat, on medium until well-blended. Roll dough into 1-inch balls, then roll in raw, washed sugar. Bake at 350 for 9-11 minutes.
These Gingersnaps are soft, moist & delicious!
Contributed by Amy Edwards
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