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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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This is an adaptation on a recipe I found in a great book called Dining on a Dime . Unfortunately, the original recipe didn't contain any ginger, but I changed that. The dough comes out a little crumbly, but if you press the cookies tightly those crumbly parts add to the texture and give it that classic ginger snap look. Ingredients:
1/2 cup molasses |
1/4 cup sugar |
3 tablespoons margarine |
1 tablespoon water |
2 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 tablespoons ground ginger |
1/2 teaspoon clove |
1/2 teaspoon cinnamon |
Directions:
1. In a saucepan bring first 4 ingredients to a boil.
2. Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour.
3. Roll out to 1/4 inch thick and cut with a 2-inch cookie cutter. Place on greased cookie sheets. Bake at 375 degrees for 8 minutes. Let stand 2 minutes before transferring.
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