Home Made Ginger Snaps
|Butter||6 Ounce, softened (1 1/2 Sticks)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Ground ginger||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
1. Preheat oven to 350°F. In a large bowl, beat butter and 1 cup sugar with an electric mixer on medium speed until well blended. Beat in egg and molasses until light and fluffy.
2. Beat in flour mixed with ginger, baking soda, cinnamon, cloves, and salt until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
3. Divide dough into 1-inch balls. Roll balls in remaining 1/3 cup sugar and place 2 1/2 inches apart on greased baking sheets (snaps will spread a lot). With fingertip, place a drop of water on top of each cookie; do not press balls down.
4. Bake 12 to 15 minutes, or until flattened and crinkled. Let cookies cool 2 minutes on sheets, then remove to racks to cool completely. Store in a tightly covered container.