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This recipe for gingersnaps was my mother-in-law’s — and is my husband’s favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Ingredients
- 1 ½ cups white sugar, divided
- ¾ cup margarine
- 1 large egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough.
Step 3
Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Step 4
Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 100 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 4% |
| Cholesterol5mg | 2% |
| Sodium149mg | 6% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber0g | 1% |
| Total Sugars10g | |
| Protein1g | |
| Calcium9mg | 1% |
| Iron1mg | 3% |
| Potassium47mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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