Saturday, January 16, 2010

Ginger Snaps

These actually end up pretty soft and chewy
I’ve never tried making them with butter since the original recipe stated margarine I stick to that since I’m afraid the outcome would be less than satisfactory.
1 c. sugar
¾ c. margarine
1 egg
¼ c. molasses
2 c. flour, sifted
2 tsp. baking soda
1 tsp. cinnamon
1 Tbsp. ground ginger

1. Mix all the ingredients together. Refrigerate overnight. Roll into large marble sized balls, and roll in white sugar.
2. Bake at 350° for 11-15 minutes. Do not overbake or they will end up too dry.

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