Wednesday, July 27, 2011

"Not So Snappy" Gingersnaps

Another yummy recipe from my mother-in-law's wonderful collection of recipes. I love these cookies, because they have so much flavor. They're not hard and crunchy, but soft and yummy. That's why they're not "snappy". 

"Not So Snappy" Gingersnaps
6 Tbsp margarine
1 cup sugar
Extra sugar for rolling
1 egg - beaten
1/4 cup Molasses
2 tsp. vinegar
2 cup flour
3/4 tsp. baking soda
1 1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

Cream the margarine and sugar. Add the egg, molasses, and vinegar - mix well. 
In a separate bowl sift the flour, baking soda, ginger, cinnamon, and cloves. Slowly combine the wet and dry ingredients. 
Roll dough in balls, roll in sugar (if you'd like). Place on a greased cookie sheet. Bake at 325 degrees for 8-12 minutes. (I cooked mine for about 9 minutes). 



  1. These look so good! I'll have to try them soon. Thanks for sharing!

  2. I have this recipe! I LOVE them. I always use "Grandmas Molassas". I used "Brer Rabbit" molasses one time and it left a bitter taste. Not the same.