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Gingersnaps

Yield about 3 1/2 dozen

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground ginger
  • 1 cup molasses
  • 1/2 cup butter or margarine
  • 1/2 cup sugar

How to Make It

  1. Combine flour, soda, salt, and ginger in a large mixing bowl; set aside.

  2. Bring molasses to a boil in a medium saucepan. Remove from heat; add butter, stirring until butter melts. Add molasses mixture to flour mixture, stirring well. Cover and refrigerate 1 hour.

  3. Turn dough out onto a lightly floured surface. Roll dough into 1-inch balls; roll balls in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 10 minutes. (Tops will crack.)

  4. Note: Dough may be rolled to 1/8-inch thickness, and cut with a 2-inch cookie cutter. Sprinkle tops with sugar before baking.

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