Cookie swap: Stephanie's crispy ginger snaps recipe
- ¾ c butter
- 1 c sugar
- 1 egg
- 4 T molasses
- 2 c flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1-½ tsp ginger
- 2 T diced crystallized ginger and extra sugar for rolling
1 Cream butter and sugar. Add egg and molasses. Add dry ingredients and then crystallized ginger. Beat until smooth.
2 Refrigerate 2 hours. Roll into small balls. Drop into sugar and roll to coat.
3 Place 2” apart on a greased cookie sheet. Bake at 350F 11-12 minutes. Cool on sheet 2 minutes.