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Ginger Snaps

Created by pmallow,
Average user rating vote image

/ 4 3 Users Voted

Ingredients

At a glance

Cooking Method

Bake

Difficulty

Moderate

Desserts

Cookies / Brownies / Bars

Serves

Serves - 66

1 cup sugar
3/4 cup margarine, softened
1/4 cup molasses
1 large egg
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup sugar

Methods/steps

In a large bowl, combine 1 cup of sugar, margarine, molasses and egg; beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; mix well.

Cover with plastic wrap and refrigerate for 1 hour for easier handling.

Heat oven to 350 degrees. Shape dough into 1 inch balls and roll in remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets.

Bake for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking.) Cool 1 minute then remove from cookie sheets.

Yield: 5 1/2 dozen cookies

Nutrition Information:
53 Cal., 2 g. fat, 0 g. fiber

Reviews

Rate this recipe

Review by cgranat , Sunday, 06 January 2008 vote image

These are fabulous cookies that are not hard to make. I did a double batch, so they were a little time consuming, but they were perfect to have around the holidays so there wasn't constant temptaion for the "bad" cookies. They weren't hard like a ginger snap, which was great. The taste was fantastic.

Review by pseattlegirl , Monday, 14 January 2008 vote image

Love these cookies and so does hubby! They are soft and chewy and with just enough spices to make for a good cookie to go with a cup of coffee.

Review by lareeone , Sunday, 11 May 2008 vote image

These cookies really taste great and a very easy recipe to follow and make. The only problem is that they don't last long in my house!!