Grandma's Gingersnaps

SUBMITTED BY: RAMB PHOTO BY: homecookin

"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."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

USMETRIC

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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

READ REVIEWS (116)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
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

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Reviewed on Apr. 12, 2003 by SHORTIE93003

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!

11 users found this review helpful

Reviewed on Nov. 5, 2007 by bestcooker

I know these are supposed to be gingerSNAPS (read crunchy), but my family and I like thick, chewy cookies and, with a few changes to better suit our taste, these came out just perfectly. I used unsalted butter for a richer flavor; increased the amount of flour by 1/4 C. (for a TOTAL of 2-1/4 C.), to keep them for spreading out too much; substituted brown sugar for the white (the molasses in brown sugar makes for chewier cookies); and only used 1 tsp. ginger. I can't imagine how overpowering the flavor would be using 1 Tablespoon! In fact, 1 tsp. adds plenty of ginger flavor. I wonder if the 1 Tablespoon listed is an error, and am amazed to read that some of the earlier reviewers added even more!

8 users found this review helpful

Reviewed on Oct. 27, 2006 by Mumma

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.

5 users found this review helpful

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