Prep 10 mins
Cook 12 mins
It doesn't get any easier than this! With a double snap of ginger, these dark, soft, chewy cookies keep well and freeze well. (You wouldn't guess that these are a drop cookie.) =)
- 1 cup sugar
- 1 cup molasses
- 1 cup margarine
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons finely chopped crystallized ginger (optional)
- 2 eggs
- 3 3⁄4 cups flour
- 2 teaspoons baking soda
- Preheat oven to 350 F.
- Beat margarine, sugar, salt, molasses, ginger and eggs together in a large bowl for one minute.
- Sift flour and baking soda and add to molasses mixture.
- Drop by teaspoonsful on a greased cookie sheet.
- Flatten using the flat bottom of a glass dipped in water.
- Bake for 12 minutes.
- Remove the very soft cookies to a cooling rack using a spatula.
We found the batter to be wonderful! we agree that the flour took a while to mix in. The taste was very bland. If you enjoy cake-like cookies that are not very strong in flavor, this works.
These cookies were very easy to make and they smell great coming out of the oven! The only hard part was mixing in all that flour; I ended up only using 3 1/4 cups because the batter was very thick. I was disappointed with the dry texture of the cookie. I recall ginger snaps being more moist, so next time I think I'll use even less flour!