3/4 cup butter, softened 1 cup sugar 1/4 cup molasses 1 egg 2 teaspoons baking soda 2 cups flour 1/2 teaspoon ground cloves 2 teaspoon cinnamon 1/2 teaspoon salt 4 oz. crystallized ginger , chopped coarsely

Preheat oven to 375º. Combine softened butter, sugar, molasses and eggs, beat well, mix dry ingredients together, add to wet mixture, mix well, chill for 1 hour. Form into 1″ balls, roll in sugar, and place on greased cookie sheet, 2″ apart. Bake for 8-10 minutes. Makes 36 cookies.

Midwest Ginger Snaps - Paradise Fruit

Featured Recipe

Crystallized Ginger Snaps

Crystalized ginger puts a new snap into an old-time favorite, making these the must-have treat to fill your cookie jar. Quick and easy to make, these tasty snaps are perfect for lunch boxes, after-school snacks, or an anytime indulgence.

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Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 1/2 teaspoon ground cloves
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 oz. crystallized ginger, chopped coarsely
Directions

Preheatoven to 375º.

Combine softened butter, sugar, molasses and eggs, beat well, mix dry ingredients together, add to wet mixture, mix well, chill for 1 hour.

Form into 1″ balls, roll in sugar, and place on greased cookie sheet, 2″ apart.

Bake for 8-10 minutes. Makes 36 cookies.