Buttery Gingersnaps


3/4 cup butter, melted
1 cup sugar
1/4 cup molasses or dark Karo
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt


Cream butter and sugar, then add molasses and egg; mix well. Sift together remaining ingredients in a separate bowl and add to wet mixture. Mix well, cover tightly, and chill.

When chilled, form into one-inch balls. Roll each ball in granulated sugar and place on a greased cookie sheet about two inches apart. Flatten each ball using the bottom of a glass, buttered and dipped in sugar, or another appropriate tool.

Bake at 375 degrees for 8 to 10 minutes or until golden brown.


3 dozen cookies

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