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“These have been made by me and my 2 sisters for years. I don't know where the recipe came from originally. These always turn out perfectly. I like a soft cookie so I leave these in for the minimum amount of time. But if you want a "gingersnap" leave them in longer. This makes about 40 cookies,depending on the size you make them.”
READY IN:
22mins
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter. Gradually add sugar. Beat in egg and molasses.
  2. Mix together flour, ginger, baking soda and cinnamon in another bowl. Add this mixture to the butter and sugar mixture. Blend well.
  3. Roll into small balls. Place onto ungreased baking sheets.
  4. Bake at 325°F for 12-15 minutes.

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