Dark Molasses Ginger Ginger Cookies

Total Time
22mins
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.) =)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F.
  2. Beat margarine, sugar, salt, molasses, ginger and eggs together in a large bowl for one minute.
  3. Sift flour and baking soda and add to molasses mixture.
  4. Drop by teaspoonsful on a greased cookie sheet.
  5. Flatten using the flat bottom of a glass dipped in water.
  6. Bake for 12 minutes.
  7. Remove the very soft cookies to a cooling rack using a spatula.

Reviews

(2)
Most Helpful

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.

Neneldae May 30, 2005

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!

Breeze144 May 23, 2005

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