I wanted to make some cookies for Thanksgiving weekend, and all I could think of was ginger snaps. We usually have these at Christmas time, but this year we will be a bit different. This recipe is one my Mom made when I was little.
1. First, beat margarine and sugar together till light and creamy. Then add egg and molasses.
2. This is what it looks like once you have beaten in the egg and molasses. Make sure you use the “Fancy” or “Table” molasses as it is sweeter than the other kind.
3. This method is what you call the “one bowl method”. On top of your margarine/sugar/egg/molasses mixture. put, in order, the flour, spices, and baking soda.
4. Stir the dry ingredients together with a spoon to evenly distribute spices and baking soda, then stir dry ingredients into the margarine mixture underneath. If you were using chopped candied ginger, now would be the time to add it. I didn’t put any in this time, since my grandkids are coming over for Thanksgiving, and they don’t like ginger. Hopefully they will like the cookies without the pieces of ginger.
5. Here is the dough all mixed together. It makes it easier to handle if you chill the dough in the fridge for about an hour before making your cookies.
6. Put about 1/4 cup of sugar in a bowl. I used raw sugar here. See how it is darker and has larger crystals than table sugar. But table sugar works too if that is all you have. Form small balls, about 1 inch in diameter. I find it so much quicker and easier to use this cookie scoop. It measures 1 1/4 inches, and is perfect for most cookies. Roll the balls in the sugar to coat, then place them on an ungreased cookie sheet.
7. Pop them in the oven to bake. Cook one sheet at a time, and use the middle rack. Cook for 12 to 13 minutes. They will spread out and look crackled, like this picture shows. And, voila – yummy gingersnaps. Let them cool for about 5 minutes before removing from the pan.
Spicy, dark and delicious. Add some bite by stirring in crystallized ginger. A traditional Christmas cookie.
servings: Makes 30 – 40 cookies
- 2 cups flour
- 1 Tbsp ground ginger
- 2 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup margarine
- 1 cup sugar
- 1 egg
- 1/4 cup molasses (fancy or table)
- 3 Tbsp finely chopped candied crystalized ginger – optional
- 2-3 Tbsp sugar for rolling (I like using raw sugar as it has larger crystals that give some extra crunch)
- Whisk the first 5 dry ingredients together. With an electric mixer, cream the margarine. Add sugar gradually. Beat in the egg and molasses. With a spoon, stir in dry mixture by hand (and candied ginger if using), and stir to blend well. Chill in fridge for 1 hour.
- Form small 1 inch balls and roll in sugar. Place about 2 inches apart on ungreased baking sheet. Bake at 350 degrees F for 12 – 13 minutes. Tops should look slightly cracked. Don’t over bake.
12 minutes for chewy in middle; 13 minutes for crispy.
The candied ginger adds quite a bit of heat. Leave it out if you aren’t a fan of candied ginger.