Homemade Ginger Snaps
- 3 3/4 cups flour
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 sticks butter softened
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 2 teaspoons vinegar
Mix together flour, baking soda, ginger, cinnamon and cloves. Set aside.
In a separate bowl, beat butter until smooth.
Gradually beat sugar into butter on medium speed and continue beating 2 minutes.
Add eggs, one at a time, beating after each addition.
Beat in molasses and vinegar.
Beat in flour mixture.
Roll into 1" balls and place 2" apart on an ungreased cookie sheet.
Flatten slightly with your fingers. Dough will be sticky.
Bake at 325 for 15 minutes. Edges should be lightly browned.
Remove from cookie sheet and cool on a wire rack.
If you’re taking Ginger Snaps to a cookie exchange , and you need a clever packaging idea – why don’t you put the cookies in a zip loc bag, and then put the ziploc inside a brown lunch bag. Tie with a traditional red and white check ribbon. Simple packaging for a simple cookie.
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