This recipe for gingersnaps was my mother-in-law's — and is my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Ingredients
- ½ cups white sugar: 1 piece (divided)
- margarine: 0.75 cup
- egg: 1 piece
- molasses: 0.25 cup
- all-purpose flour: 2 cups
- baking soda: 2 tsp
- ground ginger: 1 Tbsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough.
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Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
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Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
