Gingersnap Cookies (Soft & Chewy)

By tschnet1

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!

Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup white sugar
• 1 cup margarine or 1 cup butter
• 1 egg
• 1/4 cup molasses
• 1/4 cup sugar, on a plate for later

Preparation

Step 1

Directions:

Prep Time: 15 mins

Total Time: 25 mins

1 Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.

2 In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.

3 Add the dry ingredients and mix by hand.

4 Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.

5 On a plate put at least a 1/4 cup of sugar.

6 Then roll the balls into the sugar.

7 Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

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