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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Gingersnap Cookies (Soft & Chewy) Recipe

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This recipe for Gingersnap Cookies (Soft & Chewy) is from The Baker 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:  
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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