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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Gramma Johnson's Gingersnaps Recipe

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This recipe for Gramma Johnson's Gingersnaps is from The Pearson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. margarine
2 eggs
2 c. white sugar
1/2 c. fancy molasses

Mix and beat together until fluffy.
Then add:

4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1/4 tsp. salt
4 tsp. baking soda
Directions:
Directions:
Mix together and then cover and refrigerate at least an hour. Roll in balls, put thumbprint in bottom and arrange on a cookie sheet. Bake at 350º for 10 mins. They should be a bit soft when you take them out of the oven as they will firm up when they cool.

Best stored in an old "Becel" margarine container. : -)
Personal Notes:
Personal Notes:
You can keep this dough in the fridge for up to 2 weeks.

 

 

 

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