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Robert E. Lee’s Ginger Snaps

Robert E. Lee’s Ginger Snaps

Robert E. Lee

Ingredients

  • 3/4 lb melted butter
  • 1/2 cup molasses
  • 2 cups sugar
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp ground cloves

Directions

  1. Beat together butter, molasses, sugar, vanilla, and eggs.
  2. Add dry ingredients, including spices, all at once. Mix until combined. Work in additional flour if necessary.
  3. Refrigerate mixture for 2 hours.
  4. Preheat oven to 350F.
  5. Shape about a tablespoon of dough into small balls and roll in sugar. Bake for 8-10 minutes or until cookies are cracked on top.

Makes approximately 8 dozen.

Recipe credited to Robert E. Lee. Shared for documentation; please support the original creator. See our legal notice.