The Lewis & Clark Cookbook/Leslie Mansfield 2002

Gingersnaps
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
48 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup butter, softened 1 cup packed brown sugar 1/4 cup molasses
1 egg 2-1/4 cups all-purpose flour 2 teaspoons baking soda
1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves
1/2 teaspoon salt sugar for rolling



1 Preheat oven to 375 degrees. Lightly grease 2 baking sheets.
2 In a large bowl, cream the butter, brown sugar, molasses, and egg until fluffy. Sift together the flour, baking soda, cinnamon, ginger, cloves, and salt and beat into the creamed mixture until smooth. Place the additional sugar in a shallow bowl. Roll the dough into balls the size of walnuts. Roll the balls in sugar and place 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

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