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Soft Gingersnaps

Soft Gingersnap Cookies

These soft gingersnap cookies are a family favorite recipe from my Grandma Edna. If you don’t think you like gingersnaps, this recipe will prove you wrong.

Soft Gingersnap Cookies

Soft Gingersnaps

Ingredients:

  • 2/3 cup margarine
  • 1 cup sugar
  • 1 egg
  • 4 tbsp molasses
  • 2 cups flour
  • ¼ tsp salt
  • 2 tsp baking soda
  • ½ tsp ginger
  • ¼ tsp cloves (you can also do ½ tsp cloves and skip the cardamom)
  • ¼ tsp cardamom
  • 1 tsp cinnamon
  • extra sugar for rolling dough

Directions:

Combine margarine, sugar, egg, and molasses, beat until smooth and light. Separately mix together dry ingredients and mix together with egg mixture.

Roll a piece of dough the size of a hickory nut in white sugar. Place on ungreased cookie sheet Bake at 400 for 8-9 minutes. Pull them out when they seem not quite done.  They will bake on the sheet a little more. Let cool on baking sheet for about 10 minutes and then move to cooling racks.

If you’re not sure what size a hickory nut is (my grandma’s description), here’s a visual on how big I make mine. In my experience any size will work fine, just make them uniform and watch in baking.

gingersnaps-rolled

While in the oven, cookies will puff up, but they will flatten out and get crinkled tops almost immediately after removing from the oven..

gingerbread-baked

These cookies went fast at work! This is a great recipe for a cookie exchange or holiday bake sale since they’re not as common as sugar cookies or other holiday cookie staples.

gingersnaps-2sm

Do you have any family favorite cookie recipes?

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