Monday, December 20, 2010

Christmas Baking. Day 10. Cookie #25. Gingersnaps.

Get ready for the best gingersnaps you've ever had. Recipe courtesy of Sistah Hawthorne.
Gingersnaps Cream: 1 1/2 sticks butter 1 cup sugar Add: 1 egg 1/4 cup molasses Sift: 2 cups sifted flour 2 tsp baking soda 1/2 tsp ground cloves 1 tsp ginger 1/2 tsp salt Chill for several hours or overnight. Roll into small balls. Bake on ungreased cookie sheets at 350 degrees for about 7 minutes. Longer if you want a crisper snap.
Cream butter on high about 2 minutes.
Gradually add sugar and continue beating for 3 more minutes.
Add in egg.
Molasses in.
Add baking soda, cloves, ginger, and salt
to sifted flour.
Sift flour mixture into creamed butter. Chill batter several hours or overnight.
Roll into small balls.
Bake at 350 degrees for 7 minutes or more if you want a snappier snap.

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