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.
Nutrition Facts
Per serving
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