Wednesday, November 5, 2008

Big, Soft, Chewy Gingersnap Cookies

1/2 cup melted butter
scant 1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Sugar, for rolling

Instructions:

Stir butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients and stir until combined.
Shape 1-inch balls and roll in sugar. Place on a lightly greased or non-stick cookie sheet.
Bake at 350 degrees for 8-10 minutes or until done.

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