Medium Dessert

Grandma's Gingersnaps

Name: Grandma's Gingersnaps
Prep time: 14 min
Cook time: 29 min
Total time: 43 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.5 cups white sugar , divided; 0.75 cups margarine; 1 large egg; 0.25 cups molasses; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 0.5 teaspoons salt

Total Time

43 min

14m prep · 29m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This recipe for gingersnaps was my mother-in-law's — and is my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Ingredients

1.5 cups white sugar , divided
0.75 cups margarine
1 large egg
0.25 cups molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoons salt

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough.
3

Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
4

Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.