Prep 10 mins
Cook 10 mins
These are basically a soft ginger snap. I made them for my 8 year olds class and they were fighting over the extras. I also made them for a very sweet older friend who said she hadn't tasted these since her mother made them when she was little, They make a ton and stay fresh for quite awhile. This works perfectly for Christmas or large amounts of company!
- 3 1⁄2 cups margarine
- 4 cups sugar
- 4 eggs
- 1 cup molasses
- 8 cups flour
- 4 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon salt
- 8 teaspoons baking soda
- Cream margarine and sugar, add eggs and molasses.
- Finally add dry ingredients.
- Roll in balls size of fifty cent piece.
- Roll in sugar--do not flatten!
- bake on greased cookie sheet and bake at 350° for 10-12 minutes.
Love 'em! I halved the recipe but should have made the whole thing because they were gone in a flash!
Great recipe! Great cookies! Enough to give away and still have plenty for my family. Thanks!
These are extremely good hot out of the oven...soft and sugary with a nice spice flavor and they melt in your mouth. You can't stop eating them! After they cooled they became firmer and chewy. I liked reheating them in the microwave. If you bake them for a shorter time they will probably stay softer. I scaled down the recipe to 20 servings and it made 44 cookies scooped out with my half tablespoon. I used butter crisco and rounded off the odd measurements. I found the dough to be soft but easy to roll in the sugar. I baked mine for 12 minutes. Thanks for this yummy recipe! Made for 1-2-3 hit wonders.