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"Hunger is the best sauce in the world."--Cervantes

Gingersnaps Recipe

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This recipe for Gingersnaps is from The McCauley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
3/4 cup margarine or butter
1/4 cup molasses
1 egg
2 1/4 cups All purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup sugar
Directions:
Directions:
In large bowl, combine 1 cup sugar, margarine, molasses, and egg; beat until light and fluffy.

Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven. Shape dough into 1 inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets.

Bake at 350º F for 8 to 10 minutes or until set. Cool 1 minute and remove from cookie sheet to cooling racks.
Personal Notes:
Personal Notes:
This is my favorite cookie recipe.

 

 

 

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