Old-fashioned gingersnaps
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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