Ginger Snap Cookies

Ginger snaps are not called snaps because of the way they break, but because of the snap of the ginger. A ginger snap without enough ginger is just a molasses cookie. This recipe has a lot of ginger. You will feel the bite of the ginger. When you are done sift the sugar to remove the bits of cookie. You can store the sugar for later use. These cookies also freeze well raw. Just form them and freeze.

Ginger Snaps

3/4 cup (175ml) Butter, softened

1 cup (250ml) granuled white sugar

1 egg

1/2 cup (125ml) molasses

2 1/2 cups (625ml) AP flour

2 tsp (10ml) baking powder

5 tsp (25ml) ginger

2 tsp (10ml) cinnamon

1/2 (2 ml) tsp salt

Granulated sugar

Method

Cream the cream the butter and 1 cup of sugar. When smooth, add the egg, Mix in the molasses

Mix the flour, ginger, cinnamon, baking powder, and salt together. Then add to the creamed mixture.

Mix well, then form into 1 inch balls

Roll them in granulated sugar

Place on a baking sheet and bake at 350F (180C) for 10 to 12 minutes