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Classic Gingersnap Cookies

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“This is a classic gingersnap cookie with a definate bite, you may omit the cayenne if desired, the longer the cookie is baked the crispier it will be, these are very good!”
READY IN:
20mins
YIELD:
35 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 375 degrees F.
  2. Grease a cookie/baking sheet.
  3. In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
  4. Beat in egg and molasses until blended.
  5. In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
  6. Roll dough into 1-inch balls.
  7. Roll balls generously in sugar to coat.
  8. Place on cookie/baking sheet about 2-inches apart.
  9. Bake 8-10 minutes, or until the outsides are crackly looking.
  10. ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.

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