My English grandmother used to like having tea during the afternoon. I remember at tea time she always had a cookie tin filled with these Ginger Snaps. These cookies are crunchy and spicy. They’re sure to become one of your family favourites.
1 cup sugar
1 cup molasses
1 cup melted butter
1 beaten egg
1 tsp ginger
2 tsp baking soda
1 tsp salt
3 1/2 cups flour
Mix together sugar, molasses, butter and beaten egg.
In a separate bowl mix soda, salt, ginger and flour together.
Incorporate wet and dry ingredients and fold just until mixed.
Drop mixture onto a cookie sheet by spoonfuls. Sprinkle with white sugar.
Bake at 375 degrees Fahrenheit for 15 minutes. Cool completely before serving.
For a change serve with Cranberry Iced Tea