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Original Ginger Snaps

Chef.at.Home's picture
Ingredients
  Butter/Margarine / shortening 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs), firmly packed
  Egg 1
  Molasses 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Sifted flour 4 Cup (64 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Powdered ginger 1 Tablespoon
  Cayenne To Taste
  Powdered cinnamon 1⁄2 Teaspoon
Directions

1. Cream the butter, margarine or shortening until light. Gradually add the sugar, beating until creamy. Beat in the egg, then the molasses and vinegar.
2. Sift the flour, baking soda, salt and spices together, add to the creamed mixture and mix thoroughly. Cover the dough with waxed paper, and let it chill in the refrigerator 1 hour or more.
3. Start oven, set at Moderate, 350° F. Rub cookie sheets with margarine or shortening.
4. When ready to bake, roll the dough out 1/8 inch thick on a lightly floured board. Cut in rounds with floured cookie cutter and place on the cookie sheets. Bake about 8 minutes, until delicately browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Sugar
Cook Time: 
8 Minutes

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