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Apr 1, 2011

{Molasses Gingersnaps}

Today I'm going to share my sister-in-law's recipe for Molasses Gingersnap Cookies. They are soft and chewy and stay that way for a couple days, and they freeze well.

If you've never had a homemade gingersnap, you are in for a real treat! ...and even if you have, you are still in for a treat, believe me...because these things are GOOD.

{Soft Molasses Gingersnaps}
3/4 cup margarine or butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon

Cream butter and sugar. Add eggs and molasses. Add spices then flour. Roll into balls and roll into sugar. Bake at 350 for about 9 minutes.

When they start to crackle on top, they're done!


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Tanya said...

ooohhh, I LOVE any kind of Ginger Cookie. They look so good!

Susan @ homeroad.net said...

I just finished making them and they are delicious! (Except for the last batch when I forgot to set the timer...) Not so good burned!
Thanks for the recipe!
Susan @ homeroad

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