Buttery Gingersnaps

Name: Buttery Gingersnaps
Ingredients: 34 cup butter, melted; 1 cup sugar; 14 cup molasses or 14 cup karo dark corn syrup; 1 egg; 2 cups flour; 2 teaspoons baking soda; 1 teaspoon cinnamon; 12 teaspoon ground cloves; 1 teaspoon ground ginger; 12 teaspoon salt

10 ingredients

7 steps

Ingredients

34 cup butter, melted
1 cup sugar
14 cup molasses or 14 cup karo dark corn syrup
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
12 teaspoon ground cloves
1 teaspoon ground ginger
12 teaspoon salt

Directions

1

Cream butter and sugar, then add molasses and egg; mix well.
2

Sift together remaining ingredients in a separate bowl and add to wet mixture.
3

Mix well, cover tightly, and chill.
4

When chilled, form into one-inch balls.
5

Roll each ball in granulated sugar and place on a greased cookie sheet about two inches apart.
6

Flatten each ball using the bottom of a glass, buttered and dipped in sugar, or another appropriate tool.
7

Bake at 375 degrees for 8 to 10 minutes or until golden brown.