After-School Gingersnaps Recipe

Name: After-School Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 c. butter or margarine, softened; 1/2 c. sugar; 1/2 c. packed brown sugar; 1/4 c. dark molasses; 1 egg, beaten; 2 1/4 c. all-purpose flour; 1 1/2 tsp. baking soda; 1/4 tsp. salt; 2 to 3 tsp. ground cinnamon; 2 to 3 tsp. ground ginger

Servings: persons

3/4 c. butter or margarine, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. dark molasses
1 egg, beaten
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
2 to 3 tsp. ground cinnamon
2 to 3 tsp. ground ginger

1
In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well.
2
Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into desired shapes.
3
Place on ungreased baking sheets.
4
Bake at 375u00b0 for 5 or 6 minutes or until set (do not overbake).
5
Remove from pan to cool on wire racks.
6
Yields about 6 dozen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. butter or margarine, softened, 1/2 c. sugar, 1/2 c. packed brown sugar, 1/4 c. dark molasses, and more.

Yes, After-School Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

After-School Gingersnaps

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