Gingersnap Cookies

Gingersnap Cookies
3/4 cup margarine
1 cup white sugar

1 egg

1/4 cup molasses

2 cups all-purpose flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup white sugar for decoration


  • Preheat oven to 350o F.
  • In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
  • Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes then remove to a wire rack to cool completely.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Gingersnap Cookies