This is a print preview of "Gingersnap Cookies" recipe.

Gingersnap Cookies Recipe
by Global Cookbook

Gingersnap Cookies
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  Servings: 12

Ingredients

  • 9 Tbsp. Margarine, softened
  • 3/4 c. Light brown sugar, packed
  • 1/4 c. Light molasses
  • 1 x Egg
  • 2 c. All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Grnd cinnamon
  • 1 tsp Grnd ginger
  • 1/2 tsp Grnd cloves
  • 1/2 tsp Dry mustard
  • 1/4 tsp Black pepper
  • 3 Tbsp. Granulated sugar

Directions

  1. Beat margarine and brown sugar till fluffy in large bowl; fold in molasses and egg. Fold in combined flour, baking soda, spices, dry mustard, and pepper. Chill, covered, 2 to 3 hrs.
  2. Measure granulated sugar into pie pan or possibly shallow bowl. Drop dough by tsp fulls into sugar and roll into balls (dough will be sticky). Place cookies on greased cookie sheets; flatten with fork or possibly bottom of glass. Bake at 350 till hard to touch, 8 to 10 min. Cold on wire racks.