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Maggie’s Gingersnaps Recipe

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This recipe for Maggie’s Gingersnaps is from The Navatuary Family and Friends 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:  
2/3 c. oil
1 c. sugar
1 egg
¼ c. molasses
2 c. flour
½ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
2 tsp. baking soda
Directions:
Directions:
Cream oil and sugar.
Add egg and blend well at medium/high.
Scrape down sides of bowl; add molasses.

Blend all dry ingredients.
Add the drys to the bowl, a little at a time.

Roll into balls a little bigger than a walnut, then in sugar. Place on ungreased baking sheet.

Bake 10-12 minutes at 350.
Personal Notes:
Personal Notes:
“Maggie Ormsbee was a wonderful child in one of my 6th grade classes in Greenville from sometime in the early 80s. Maggie was part of a farming family. She and her siblings were responsible for the chickens. They kept and managed the profits themselves. This was her grandmother’s recipe. Maggie made these cookies for a fundraiser to help the class go on a field trip on the Hudson River Sloop Clearwater. I loved the cookies, asked for the recipe, and Maggie’s Gingersnaps became standard fare in the artists’ lunches. Your mom makes these cookies sometimes for neighbors and friends.” Barbara

 

 

 

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