Old-fashioned gingersnaps

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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