After School Gingersnaps Recipes

AFTER SCHOOL GINGER SNAPS

Steps:

• Cream together butter, sugars, molasses and egg in a mixing bowl. Combine the flour, baking soda, salt, cinnamon and ginger; add to the creamed mixture and mix well. 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.
• Place on ungreased baking sheets. Bake at 375º for 5 to 6 minutes or until set--do not overbake. Remove from pans to cool on wire racks.
• May dust tops of cookies with powdered sugar.

THE BEST EVER CHEWY GINGERSNAPS

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine sugar and oil.
• Beat in eggs.
• Stir in molasses.
• In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
• Gradually add dry ingredients to wet ingredients mixing well.
• Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
• Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
• Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.