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.
- 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
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.
While in the oven, cookies will puff up, but they will flatten out and get crinkled tops almost immediately after removing from the oven..
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.
Do you have any family favorite cookie recipes?