Grandma's Gingersnaps

By Addie

"This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie."

Ingredients

• 3/4 cup margarine
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup white sugar for decoration

Preparation

Step 1

1. Preheat oven to 350 degrees.

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 the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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REVIEWS:

Excellent cookie! Comes out thin and crispy on the outside, chewy in the middle. Baked them for exactly 8 min and they came out perfect. Be sure to follow the directions and leave them on the cookie sheet for 5 min before transferring to a rack (or else they will fall apart!). And they spread out A LOT, so don't make them too big! Delicious!

Add cardamom! It will take your gingersnaps to a whole new level, I promise! 1/4 tsp per batch (or more if you're brave). Cardamom is somewhat peppery, and is the perfect addition to any gingerbread/snap/cookie recipe. I used margarine and butter because we like our cookies chewy. Happy Baking!

This gingersnap recipe is a DELIGHT! I have been looking a long time for the perfect gingersnap, and this is the one! I did make a few changes: I added 2 tablespoons of flour, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Also, I always use real butter in my baking, instead of margarine. I chilled the dough overnight, but I don't think it was necessary. Don't skip the rolling of the cookie dough in sugar, it provides a nice coating that keeps the cookie looking beautiful. Thank you, Ruth Ann! Good job!

This is a ginger cookie that even people who don't like gingersnaps love. I have had marriage proposals (co-workers), offers to clean my house and just down right begging for these. If that doesn't get 5-stars then nothing does!

Very yummy! I followed the reciped exactly. I baked them for 12 minutes and they turned out perfect. The right amount of chewiness (for me anyway!) The only thing was I found the yeild was closer to 2 dozen than 3 dozen. They are so good, next time I'll double the recipe.....they won't last very long!

I made these for our family Christmas Cookie Day this year, and found a new favorite! My only substitution was butter for the margarine, and they still came out beautifully--thin and crispy! This is a wonderful recipe that will be added to my list of regulars. Everyone loved them!

These were delicious. I added 1/4 tsp cardamom and extra cinnamon. Also I ran out of molasses, so it ended up being 1/8 molasses and 1/8 honey. I think it was better that way though. Eat them warm.

These gingersnaps rock! If you're debating on which recipe to choose; this is the one. I followed this recipe almost exactly except instead of rolling the dough in cinnamon sugar, I chose to use sanding sugar. It gives the cookie a bit more texture and it looks really good too.

Mmm! These were delicious! Made them for a party and they were gone in an instant! I baked them in a toaster oven, so it took a little bit longer than 8 minutes, but they turned out great. I used butter, so they were on the chewier side, which is how I like them.