Soft Gingersnaps
- 1 1/2 c. butter, softened
- 2 c. sugar
- 2 eggs
- 1/2 c. molasses
- 4 1/2 c. all-purpose flour
- 3 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- additional sugar
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle. Roll into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased baking sheets. Bake at 350u0b0 for 8 to 12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks. Yield: 11 dozen.
butter, sugar, eggs, molasses, flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, ground nutmeg, additional sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=120089 (may not work)