Foodie Friday:Ginger Snaps

I make this ginger snap recipe every December. I love these cookies and so do my kids. They are easy and fun to make, and even more fun to eat!

Grandma's Gingersnaps

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the colored sugar. Place cookies 2 inches apart onto parchment lined cookie sheets.
  3. Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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