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Ginger Snaps

4 doz. cookies


Ingredients:
12 oz. butter
1 cup Brown Sugar
1/4 cup molasses
1 large egg
1/8 teaspoon Pure Clove Extract
1 tsp Pure Ginger Extract
3 3/4 cups all purpose flour (unbleached preferred)
1/4 tsp. Hawaiian Pink Sea Salt
2 tsp. baking soda
1 tsp. Ground Cinnamon
Additional Brown Sugar

Preheat oven to 350 degrees

Shift together Brown Sugar, flour, salt, baking soda and cinnamon. Set aside.

In a mixer, cream butter and Brown Sugar on medium speed until light and fluffy. Add molasses and egg and mix until well combined. Scrape sides of bowl as necessary. Add Pure Clove and Ginger Extracts. Mix until combined. Add dry ingredients and mix on low speed just until combined. Roll dough into one inch balls. Push gently into the additional Brown Sugar. Place on cookie sheet. Bake for 12 minutes, rotating sheets and reversing them after six minutes. Allow to cool slightly on sheets. Remove and finish cooling on wire racks.

Source: Star Kay White, Inc.

Products suggested for this recipe:

Pure Ginger Extract
Our pure ginger extracts add a new dimension to your cookies, cakes, ginger snaps,...
From $5.55


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Hawaiian Sea Salt
Hawaiian sea salts are unique both in appearance and flavor.
From $10.95


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Cinnamon
Contrary to popular belief, cinnamon flavors vary depending on their origin and the variety.
From $3.65


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