Ginger Snaps
1 cup sugar
3/4 cup butter, softened (3 sticks)
1/4 cup molasses
1 egg
1 cup whole wheat flour
1 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup sugar
Beat 1 cup sugar, butter, molasses and egg until light and fluffy.
Stir in all remaining ingredients except 1/4 cup sugar, mix well.
Refrigerate 1 hour for easier handling.
Preheat oven to 350 degrees Fahrenheit.
Shape dough into 1 inch balls, roll tops in sugar, and place 2 inches apart on ungreased cookie sheets.
Bake 8-14 minutes.
makes approximately 4 1/2 to 5 dozen cookies.
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