Name: Ginger Snaps
Cuisine: American
Ingredients: 1 cup brown sugar; 2 cups molasses; 1 large cup butter; 2 teaspoonfuls soda; 2 teaspoonfuls ginger; 3 pints flour to commence with; 1 quick oven; 1 few at a time the more flour that can be worked in and the smoother they can be rolled

Original Recipe

One cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin, and bake in a quick oven. The dough can be kept for days by putting it in the flour barrel under the flour, and bake a few at a time The more flour that can be worked in and the smoother they can be rolled, the better and more brittle they will be. Should be rolled out to wafer-like thinness. Bake quickly without burning. They should become perfectly cold before putting aside.

1 cup brown sugar
2 cups molasses
1 large cup butter
2 teaspoonfuls soda
2 teaspoonfuls ginger
3 pints flour to commence with
1 quick oven
1 few at a time the more flour that can be worked in and the smoother they can be rolled

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1

One cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin, and bake in a quick oven.
2

The dough can be kept for days by putting it in the flour barrel under the flour, and bake a few at a time The more flour that can be worked in and the smoother they can be rolled, the better and more brittle they will be.
3

Should be rolled out to wafer-like thinness.
4

Bake quickly without burning.
5

They should become perfectly cold before putting aside.

Original Recipe

Ingredients

Instructions