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Crisp Ginger Snap Cookies Recipe

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This recipe for Crisp Ginger Snap Cookies is from Nonna’s Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
3/4 cup butter (1 1/2 sticks)
2 1/2 cups all purpose flour
1/4 cup chopped crystallized ginger
2 tablespoons light molasses
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoons baking soda
1 egg

Directions:
Directions:
In a large bowl, with mixer at high speed, beat 1 cup sugar, and 3/4 cup butter until light and fluffy. Reduce speed to low; beat in 2 1/2 cups of flour and remaining ingredients until well mixed, occasionally scraping bowl with rubber spatula.

Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or, place dough in freezer 30 minutes.)

Preheat oven to 375 degrees. With hands, shape a level tablespoon of dough into balls. Place balls, about 3 inches apart, on ungreased large cookie sheets. With bottom of flat bottom glass dipped in sugar, flatten each ball to about 2 inch round.

Bake cookies 10 to 15 minutes until golden brown. Remove cookies to wire racks to cool.

 

 

 

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