Gingersnaps
qui
CATEGORIES
INGREDIENTS
  • Cooking Time: 12 to 18
  • 1 cup sugar
  • 1 cup dark molasses
  • 1 cup butter
  • 1 egg
  • 6 tsp ginger
  • 1 tsp white pepper
  • 1.5 tsp cinnamon
  • 2 tsp baking soda
  • 1 T cider vinegar
  • 1 tsp vanilla
  • flour - enough to make a firm dough (Not stiff enough to roll) - About 4 Cups
DIRECTIONS
  1. Combine first 8 ingredients and mix well.
  2. Add vinegar and vanilla - then flour, 1 cup at a time to make a firm dough.
  3. Roll dough into 1" balls, roll in granulated sugar, place on cookie sheet lined with Reynolds parchment paper.
  4. Bake @ 325 -
  5. For soft cookies - 12 minutes.
  6. Hard cookies = flatten dough with a glass and bake - 18 minutes.
  7. Makes 10-12 dozen
RECIPE BACKSTORY
A recipe from my childhood...One of my Mom's favorites. The snap comes from the molasses, ginger and pepper. Both soft and hard cookie directions are included.