Print Recipe
Gingersnaps
Servings
dozen
Ingredients
  • 2 1/4 cups whole barley flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
Servings
dozen
Ingredients
  • 2 1/4 cups whole barley flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
Instructions
  1. In a medium bowl, combine flour, baking soda, ginger, cinnamon, and salt.
  2. In a large mixing bowl, beat butter or margarine until creamy. Gradually beat in 1 cup sugar. Beat in egg and molasses. Gradually stir in flour mixture and continue mixing until a soft dough forms.
  3. Shape dough into 1 inch balls. Place the remaining sugar in a small soup bowl and roll each ball until coated with sugar. Place balls 2 inches apart on an ungreased baking sheet.
  4. Bake at 350°F for 10 to 12 minutes or until tops are rounded and slightly cracked.
  5. Remove from oven and let sit 3 minutes and then remove to racks to cool.