Prep 1 hr 15 mins
Cook 10 mins
Amazing soft and homey cookies! These were always my favorite growing up.
- 2 1⁄4 cups flour
- 1⁄2 teaspoon cinnamon
- 1 teaspoon ginger
- 1 pinch salt
- 3⁄4 cup sugar
- 1⁄2 cup margarine
- 1 large egg, beaten
- 1⁄2 cup molasses
- 2 teaspoons baking soda, in
- 2 teaspoons hot water
- Mix all ingredients together; then chill dough for one hour.
- Roll into small balls by hand, dip in sugar, then slightly flatten onto an ungreased cookie sheet.
- Bake at 350° for 10 minutes or until lightly browned.
- DO NOT OVERBAKE.
- Slightly cool and enjoy!
I love a nice soft gingersnap cookie, and these are PERFECT!!! A new staple to my Christmas baking! Thanks so much for sharing Krazymomma! Sent for the Holiday Cookie Exchange 2009
Absolutely the best gingersnap cookie I've had!! Two days later they are still nice and soft! They have a wonderful texture to them... Not too chewy, but don't fall apart or crumble easy either. We really loved these!
the taste was excellent and they were soft and chewy which i loved. the only problem with mine was they came out a little flat.