Gingersnaps
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
2 dozen
ingredients
- 1⁄2 cup molasses
- 1⁄4 cup sugar
- 3 tablespoons margarine
- 1 tablespoon water
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons ground ginger
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon cinnamon
directions
- In a saucepan bring first 4 ingredients to a boil.
- Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour.
- Roll out to 1/4 inch thick and cut with a 2-inch cookie cutter. Place on greased cookie sheets. Bake at 375 degrees for 8 minutes. Let stand 2 minutes before transferring.
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Reviews
-
These are delicious. A few vegan guests were over, and these vegan cookies were a huge success. Also, the crumbly remainders make a great ice cream topper. These ginger snaps bend a little when bit into. Some prefer their ginger snaps to really snap, but I like slightly chewy cookies like these. The additional ginger makes a nice difference.
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.