Gingersnap Cookies are a family favourite around Christmas time. I participated in a cookie exchange last year, and out of the 8 dozen cookies I received, I got 4 dozen gingersnaps…thankfully I love them, and thankfully they freeze well lol.
As always, I cream together my margarine, sugar & eggs. This time adding in the molasses too. I let the mixer go for about 2 minutes, or until the mixture is fluffy.
Then I added in my spices & flour.
The dough is quite soft, so when sculpting into balls, it sometimes sticks to your hands.
I scoop the dough into my palms, roll into a ball, then coat in granulated white sugar.
I made my batch of cookies really big. I only fit a dozen on my baking sheet, when I normally fit 2 dozen.
Bake at 350F for 8-10 minutes and voila!
Here is my delicious recipe for perfect gingersnaps!
1 1/2 Cups Margarine
2 Cups Brown Sugar
2/3 Cup Molasses
4 Cups Flour
1 Tbsp Baking Soda
1/2 tsp salt
2 tsp cinnamon
2 tsp ginger powder
1 tsp cloves
- Preheat oven to 350F.
- Cream together the margarine, sugar, molasses, & eggs.
- Sift together the flour, baking soda, salt, & remaining spices.
- Add the flour mixture into the sugar bowl and mix together.
- Roll the dough into balls and coat with granulated sugar.
- Place cookies onto parchment paper covered baking sheet and bake at 350F for 8-10 minutes, or until the cookies look like they are “cracked” on the top. Cookies should still be soft, but leave them on the pan for 5 minutes to firm up, then serve.
Let me know how they turn out for you!