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Ginger Snaps




  1. Heat oven to 350 degrees F.
  2. Mix sugar and butter until creamy and light; add molasses and egg, and beat until combined. Decrease speed and add flour, fresh ginger, ginger, baking soda, and salt; beat until just combined, don't over-mix.
  3. Roll into 1 inch balls and place 2 inches apart on ungreased cookie sheet.
  4. Bake for 12 to 13 minutes. Cookie will flatten and be evenly browned.
  5. Cool completely before removing from cookie sheet.

Yields 4 dozen.


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