eMom Recipe Wiki | Wilma’s Ginger Snaps

Wilma’s Ginger Snaps

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Before baking
  • ¾ c. butter
  • 1 c. white sugar
  • 1 egg
  • ¼ c. molasses
  • 2 3/8 c. flour
  • 2 tsp. baking soda
  • 1 tsp. powdered ginger
  • 1 tsp cinnamon
  • ½ tap powdered cloves or ½ tsp allspice
  • ¼ tsp. salt

Cream butter; add sugar. Add egg and molasses. Beat until smooth. Stir in flour, then mix in spices and salt. If the dough is chilled in the fridge for a couple of hours, the cookies won’t spread as much when they are baked. Roll dough into little balls, then roll the little balls in a plate covered with sugar until they are all covered with sugar. Put on a greased cookie sheet and flatten into a cookie-shape with fork. Bake at 375° F. for 10 minutes, until dough is cooked through but cookies are still soft.

Makes about 26 cookies.

Comments

5 Responses to Wilma’s Ginger Snaps
1
Don Wilson says:

Added comment recommending prechilling of dough before forming into balls.

2008-09-11 08:56:48 -0700
2
Victoria says:

How does you measure 3/8 of a cup?

2008-09-18 11:32:02 -0700
3
Talia says:

We just have an 1/8 c. measure we use I think.

Also 3/8 c. = 6 tablespoons.

2008-09-18 21:58:09 -0700
4
Sally says:

Excellent recipe. Very tasty.

2011-12-11 17:06:04 -0800
5
Talia says:

Baked for 10 minutes, checked it, 2 more minutes - good timing.

2017-05-13 21:56:44 -0700