"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). 

Enjoy!