Ginger Snap Cookies

Ingredients

Original recipe yields 48 servings
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.

  • Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.

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