Molasses Ginger Snaps
Ginger Snaps recipe
Yield
48 servingsPrep
15 minCook
12 minReady
27 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| ½ | cup |
molasses
|
|
| 2 | teaspoons |
vinegar
|
|
| 3 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 2 | teaspoons |
ginger
ground, up to 3 teaspoons |
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 118 | ml |
molasses
|
|
| 1E+1 | ml |
vinegar
|
|
| 887 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 1E+1 | ml |
ginger
ground, up to 3 teaspoons |
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
Directions
Preheat oven to 325℉ (160℃).
Cream butter with sugar. Beat in eggs, molasses and vinegar.
Sift together and add flour, baking soda, ginger, cinnamon and cloves.
Mix until blended. Form dough into ¾ inch balls.
Bake on a greased cookie sheet for about 12 minutes.
As the ball melts down the characteristic crinkled surface will form.
