Gingersnap Cookies (Soft & Chewy) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy! Ingredients:
2 1/2 cups flour |
2 teaspoons baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 cup white sugar |
1 cup margarine or 1 cup butter |
1 egg |
1/4 cup molasses |
1/4 cup sugar, on a plate for later |
Directions:
1. Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
2. In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
3. Add the dry ingredients and mix by hand.
4. Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
5. On a plate put at least a 1/4 cup of sugar.
6. Then roll the balls into the sugar.
7. Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
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