Tooth-Splitting Gingernuts
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
54
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Butter (melted)1 cup
White Sugar1
Egg2 tbsps
Molasse2 cups
Flour (self-rising)3 tbsps
Ground GingerDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Lightly grease cookie sheets
3
In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth
4
Combine the flour and ginger; stir into the molasses mixture until well blended
5
Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets
6
Bake for 12 to 15 minutes on the top shelf of your oven
7
Reduce the oven temperature to 280 degrees F (137 degrees C)
8
Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy