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Ingredients
| unsalted butter: 2 cups (room temperature) |
| dark brown sugar (packed): 2 1/2 cups (packed) |
| eggs: 3 |
| molasses: 3/4 cup |
| all-purpose flour (unsifted): 4 1/2 cups |
| ginger (minced): 1/4 cup |
| ground cinnamon: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1/2 tsp |
Silver Plate Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
20 serving(s)
Tags
- Preheat oven to 325°F.
- Cream butter and sugar until light, mix in eggs one by one, then molasses.
- In a separate bowl, sift together the dry ingredients. Using wooden spoon, stir into butter/sugar mixture until well combined.
- Chill for at least 30 minutes.
- Using a cookie gun or teaspoon, drop onto cookie sheet. Cookies will spread a bit.
- Bake 10-13 minutes. Cookies may puff up during baking and flatten upon cooling.