old-fashioned gingersnaps
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 cup | Brown sugar (firmly packed) |
| 1½ cup | Vegetable oil |
| 2 | Eggs |
| ½ cup | Molasses |
| 4 cups | Flour |
| 4 teaspoons | Baking soda |
| 1 tablespoon | Ground ginger |
| 2 teaspoons | Ground cinnamon |
| 1 teaspoon | Salt |
| Granulated sugar to roll cookies in |
This is an adaptation of a recipe that was in Taste of Home Magazine.
Combine sugar and oil; mix well. Add eggs and beat well. Fold in molasses.
Combine dry ingredients; and gradually add into creamed mixture. Chill well before forming into balls. Roll into 1" balls and then roll each ball into granulated sugar. Bake at 350' for 10-12 minutes. Makes about 12 dozen.
NOTE: I usually bake them three dozen at a time and keep the rest of the dough in the refrigerator. They are wonderful just out of the oven. (Use dough within three or four days.) Posted to TNT - Prodigy's Recipe Exchange Newsletter by MrsMozart@...
on Nov 10, 1997
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