December 1, 2017
Are you looking for an easy Ginger Snap Cookie recipe?
I have a super easy and soft cookie recipe that
I use from All Recipes Website Grandma’s Gingersnaps.
It makes a lot of cookies and these are ones you can make in advance, freeze individual balls and cook only what you need later.
This is a great recipe for advanced planning if you are doing that “now” to leave more time for quick baking later.
Recipe is as follows:
1 1/2 cups of margarine
2 cups white sugar (not all used at once, set aside 1 cup)
1/2 cup molasses
2 1/4 tbsp ground ginger
2 tsp cinnamon
1 1/4 tbsp baking soda
1 tsp salt
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine flour, ginger, cinnamon, baking soda, and salt; stir into the molasses mixture to form dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
3. Bake 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to completely cool.
NOTE: Step 3 is important. Let the cookies stay on the cookie sheet and they won’t fall apart when removing from tray.