PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements


Shopping:
Magazines







Ginger Snap Cookies

1 cup white sugar 
3/4 cup butter, shortening or margarine, softened 
1/4 cup molasses 
1 egg 
2 cups flour 
2 tsp baking soda 
1/2 tsp salt 
1/2 tsp cinnamon 
1/2 tsp ginger 
1/4 tsp cloves 

In large bowl combine first 4 sugar, margarine, molasses and egg. Blend well. Stir in remaining ingredients and blend well. 

Chill dough for easier handling. Lightly grease (not oil) cookie sheets.

Heat oven to 375 degrees F. Shape dough into 1 inch balls, roll balls in sugar. 

Place 2 inches apart on prepared cookie sheet. Bake at 375 for 8 - 10 minutes or until edges are set. Cool 1 - 2 minutes before removing from cookie sheet. 

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright

Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional