Gingery Snaps

(from Hearts and Hands’s recipe box)

Source: marymae.tripod.com

Cook time: 15 minutes

Ingredients

  • 4 C. cookie mix
  • 1 T. ground ginger
  • 1 tsp. cinnamon
  • 1 egg
  • 1/4 C. dark molasses
  • sugar, as needed

Directions

  1. Preheat oven to 350 deg. Grease cookie sheets.

  2. In large bowl, mix together all ingredients except sugar.

  3. Drop dough by slightly rounded teaspoons into small bowl of sugar. Roll to coat lightly. Place 2" apart on greased cookie sheet.

  4. Bake 12-15 minutes. Do not brown. Let cool 2 minutes then remove to rack to cool. Makes 48 cookies.

  5. VARIATION:

  6. GINGERBREAD MEN: prepare gingery snaps dough. Divide in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured board to 1/8" thickness. Cut into Gingerbread Men using cookie cutters. Arrange cutouts 1" apart on prepared cookie sheet. Sprinkle with sugar. Bake at 375 deg for 8-10 minutes. Do not brown. Cool on wire rack. Makes 48 cookies.

Email to a friend | Print this recipe | Back