Kitchen Corner
February 20, 2018
Ginger Snaps

You will need:

3 cups flour (sifted)

1/4 tsp salt

2 tsp baking soda

1/2 tsp clove (ground)

1 tsp cinnamon

1 tsp ginger

3/4 cup butter or shortening

3/4 cup well packed brown sugar

1 egg

3/4 cup molasses

A little granulated sugar


Sift dry ingredients together. Beat butter or shortening until it is creamy; gradually add sugar, beating all the time. Add dry ingredients and blend thoroughly. Cover bowl and chill in fridge. When firm, shape dough into small balls and roll in granulated sugar. Arrange these 2” apart on an ungreased baking sheet. Bake in moderately hot oven at 375 for 10 minutes. Transfer to cake rack and allow to cool before storing. Makes about 10 dozen small cookies

Tip – Cut batch in half for less cookies. After you have rolled the dough in sugar, you can take a small glass with a pattern at the bottom and press the cookies down to half an inch, then bake.