"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Gingersnap Cookies (Soft & Chewy) Recipe

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This recipe for Gingersnap Cookies (Soft & Chewy), by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Baker
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
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 butter
1 egg
1/4 cup molasses
1/4 cup sugar, on a plate for later

Directions:
Directions:
Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside. In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses. Add the dry ingredients and mix by hand. Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball. On a plate put at least a 1/4 cup of sugar. Then roll the balls into the sugar. Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
25 min/ 15 min prep
Personal Notes:
Personal Notes:
These cookies are delicious especially with the Spiced Cream Cheese Dip! I received this recipe from a good friend. My Dad doesn't normally like cookies or confections, but could not keep his hands off of these!

 

 

 

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