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Gingersnap Cookies

Gingersnap Cookies
1 vote, 3.00 avg. rating (69% score)
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Yield: 4 dozen cookies

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  • 3/4 cup (1-1/2 sticks) butter
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg, well beaten
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • sugar for dipping


Preheat the oven to 350 degrees F. In a large bowl, thoroughly cream the butter and sugar. Add the molasses and egg and blend well. Add the flour, baking soda, cinnamon, ginger, and cloves and blend until smooth. Roll into small balls and dip in sugar. Flatten the balls and place 2 inches apart on ungreased cookie sheets. Bake for 7 to 10 minutes. Remove from the sheets and cool on wire racks.
Updated Monday, March 24th, 2003

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