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Recipe: Gingersnap Cookies edit
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purplehousedirt.com November 09, 2009 View profile
edit Ingredients
9 |
tablespoons butter, softened |
¾ |
cup Light brown sugar, packed |
¼ |
cup Light molasses |
1 |
|
2 |
cups All-purpose flour |
1 |
teaspoon Baking soda |
1 |
teaspoon Ground cinnamon |
1 |
teaspoon Ground ginger |
½ |
teaspoon Ground cloves |
½ |
teaspoon Dry mustard |
¼ |
teaspoon Black pepper |
3 |
tablespoons Granulated sugar |
edit Preparation
Step 1 |
Beat margarine and brown sugar until fluffy in large bowl; mix in molasses and egg. Mix in combined flour, baking soda, spices, dry mustard, and pepper. Refrigerate, covered, 2 to 3 hours. |
Step 2 |
Measure granulated sugar into pie pan or shallow bowl. Drop dough by tsp fulls into sugar and roll into balls (dough will be sticky). Place cookies on greased cookie sheets; flatten with fork or bottom of glass. Bake at 350 until firm to touch, 8 to 10 minutes. Cool on wire racks. |
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