Ingredients
-
2 1/2
-
2
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
Gingersnap Cookies (Soft & Chewy),These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!,Oh my! So delicious! The flavour creeps up on you and makes you feel warm and fuzzy with nostalgia. Thanks so much for this recipe!,I’ve made 4 batches in 2 weeks…this is such an amazing recipe…My family, my friends are gobbling these up and I have to hide some for myself…I bake them for 10 minutes and they are soft and chewy and the house smells amazing too! I did add ginger paste – 1 additional teaspoon in the batch… I have 4 containers pre-measured with the dry ingredients ready to go for drop in company this holiday … So good, thanks for the recipe!
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Steps
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1
Done
|
Mix the Flour, Baking Soda, Ginger, Cinnamon and Cloves Well and Set Aside. |
|
2
Done
|
in Another Bowl Mix With a Beater 1 to 2 Minutes the Sugar, Margarine, Egg and Molasses. |
|
3
Done
|
Add the Dry Ingredients and Mix by Hand. |
|
4
Done
|
Take One Good Size Tablespoons of Dough (or More to Make a Bigger Cookie) and Roll Into a Ball. |
|
5
Done
|
on a Plate Put at Least a 1/4 Cup of Sugar. |
|
6
Done
|
Then Roll the Balls Into the Sugar. |
|
7
Done
|
Bake at 350 on an Ungreased Cookie Sheet (air-Insulated Type Is the Best) For 10 to 12 Minutes. |
