BEST GINGER SNAPS EVER!

BEST GINGER SNAPS EVER! image

Yield 2 dozen

Number Of Ingredients 16

Scarica l'allegato originale
Ginger Cookies
3/4 cup margarine, softened
1 cup white sugar
1/4 cup molasses
2 1/2 cups all-purpose flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon (I use more, probably a little more of all the spices but esp. this one)
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped (I really pack it in there)
1/4 teaspoon salt
3/4 cup raisins.. optional (I don't use them)
2 additional tablespoons white sugar.. or however much you need, really

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!