Classic Gingersnap Cookies - cooking recipe

Ingredients
    3/4 cup butter or 3/4 cup margarine, softened
    1 1/4 cups sugar
    1 egg
    1/4 cup molasses
    2 cups flour
    1 tablespoon ground ginger
    1 teaspoon cinnamon
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/8 teaspoon cayenne pepper
    sugar, for rolling
Preparation
    Set oven to 375 degrees F.
    Grease a cookie/baking sheet.
    In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
    Beat in egg and molasses until blended.
    In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
    Roll dough into 1-inch balls.
    Roll balls generously in sugar to coat.
    Place on cookie/baking sheet about 2-inches apart.
    Bake 8-10 minutes, or until the outsides are crackly looking.
    ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.

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