Several hours later

This used to be a full bag. These ginger snaps are the most amazing things


3/4 cup butter
1 cup Sugar
1 Egg
1/4 cup Molasses
2 cups Flour
2 teaspoon baking soda
1/2 teaspoon Salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Sugar for garnish

1. Beat butter and the 1 cup of sugar together until creamy. Beat in egg and molasses.
2. Combine flour, baking soda, salt, ginger, and cinnamon.
3. Add dry ingredients to the creamed mixture, stirring until thoroughly blended.
4. Cover the dough and refrigerate for at least 2 hours or until the next day.
5. Preheat the oven to 300° for a convection oven, 350° for a regular oven.
6. Sprinkle sugar on a piece of waxed paper. Pinch off a piece of dough, roll into a 1-inch ball, and roll in the sugar to coat. Repeat with the remaining dough. Plase the balls about 2 inches apart on an ungreased baking sheet.
7. Bake for 10 to 12 minutes for either oven, or until tops are almost firm.
8. Let stand on the baking sheets for about 3 minutes, than transfer to wire racks to cool.


KitchenAid Convection Oven Cook Book

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