After-School Gingersnaps

Name: After-School Gingersnaps
Ingredients: 3/4 c. butter or margarine, softened; 1/2 c. sugar; 1/2 c. packed brown sugar; 1/4 c. dark molasses; 1 egg, beaten; 2 1/4 c. all-purpose flour; 1 1/2 tsp. baking soda; 1/4 tsp. salt; 2 to 3 tsp. ground cinnamon; 2 to 3 tsp. ground ginger

10 ingredients

6 steps

Ingredients

3/4 c. butter or margarine, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. dark molasses
1 egg, beaten
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
2 to 3 tsp. ground cinnamon
2 to 3 tsp. ground ginger

Directions

1

In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well.
2

Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into desired shapes.
3

Place on ungreased baking sheets.
4

Bake at 375° for 5 or 6 minutes or until set (do not overbake).
5

Remove from pan to cool on wire racks.
6

Yields about 6 dozen.