Best Best Ginger Snaps Ever Recipes
THE BEST GINGER SNAPS EVER
Steps:
- Cream margarine and sugar till fluffy. Add egg and molasses, and beat till combined. Sift together dry ingredients and add to the margarine mixture. Chill AT LEAST one hour. Preheat oven to 350. Roll scant teaspoons of dought into balls. Roll balls into granulated sugar and set on baking sheet one inch apart. Bake for 12-15 minutes.
BEST GINGER SNAPS EVER!
Steps:
- 1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. 2. Stir in the molasses. 3. Mix in the water and baking soda and stir. 4. In a separate bowl, sift together the flour, salt, and dry spices; add gradually to the sugar-margarine-molasses mixture. 5. The dough may be too soft to handle at this point - I suggest either adding a bit of flour or refrigerating for at least 20 minutes or even overnight. 6. When the dough is ready, preheat the oven to 350°F. 7. Shape dough into walnut-sized balls, and roll them in the remaining 2ish tablespoons of sugar. 8. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten them slightly. 9. Bake at 350°F for 10-12 minutes. 10. Even if they don't look that done it's okay, they can bake a little more on the pan once you take it out of the oven... that's a good way to keep them soft. If they happen to be a bit doughy it's also okay, these cookies are vegan so you don't have to worry about salmonella! Yay!
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