Recipe by Toadflax
I have made these for years; for awhile I sold baking to earn a little money. People loved these and thought I had some secret recipe - in truth this recipe is in several cookbooks that I own. I didn't see it posted here and hope it isn't a duplication.
Top Review by nikbern525
I was looking for a gingersnap recipe that would taste like the cookies I used to get as a kid with my school lunch. Not exactly the same, but tasty nonetheless! I did find that the dough needs to be chilled before forming balls, had a heck of time with the first batch, refrigerated for about 30 minutes and went back and completed the next three with no stickiness. My first batch was devoured by me 3 kids before I even put the second batch in! Did some without rolling in sugar and some with... we prefer it with.
- 1 cup white sugar
- 3⁄4 cup margarine (regular hard margarine at room temp.)
- 1 egg
- 1⁄4 cup molasses
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup sugar (for rolling, approximate)
Directions See How It's Made
- Cream margarine and sugar.
- Add egg, beat thoroughly.
- Add molasses and blend.
- In another bowl mix dry ingredients, then add to wet ingredients. Mix to combine.
- Roll into small balls (3/4" - 1").
- Coat balls in sugar, place on cookie sheet 2 inches apart, bake at 350F for 10-12 minutes.
- Yield is approximate, depending on size. Time to make about 10 minutes to prepare dough, and I estimated 10 minutes to roll into balls and coat with sugar.