“These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!”
READY IN:
25mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

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

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