Cathy’s Extra Ginger Snaps

more ginger snapsIngredients

1/3 c. sugar
1/2 c. molasses
1 Tbsp. Cathy’s a Ginger Apple with Rosemary
1 tsp. Cathy’s Ginger Pumpkin Spice
2 tsp. baking soda
1/2 c. (1 stick) butter
1 large egg
3 1/2 c. all purpose flour


In 3 quart saucepan combine sugar, molasses, ginger spices. Heat over medium heat until boiling, stirring occasionally with a wooden spoon.

Once boiling, remove from heat stir in baking soda (it will foam up). Then stir in butter, egg and lastly flour. The mixture will be sticky.

On floured surface, knead dough until blended. Divide dough in half and wrap in wax paper
Pre-heat over to 325. With floured rolling pin roll out dough until approximately 1/4 inch thick. With either cookie cutters or drinking glass cut out cookies.

Place on ungreased cookie sheet approximately 1/2 inch apart. Bake for 8-10 minutes until edges turn brown.

Re-roll leftover dough until it is all used up.

Cool on wire racks.

Makes about 30 cookies.

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