Gingersnap Cookies Recipe

The best delicious Gingersnap Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingersnap Cookies recipe today!

Hello my friends, this Gingersnap Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Gingersnap Cookies is amazingly delicious, and addictive, everyone will be asking for more Gingersnap Cookies.

What Makes This Gingersnap Cookies Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingersnap Cookies.

Ready to make this Gingersnap Cookies Recipe? Let’s do it!

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Ingredients & Directions


9 tb Margarine; softened
3/4 c Light brown sugar; packed
1/4 c Light molasses
1 Egg
2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
1/2 ts Dry mustard
1/4 ts Black pepper
3 tb Granulated sugar

Beat margarine and brown sugar until fluffy in large bowl; mix in molasses
and egg. Mix in combined flour, baking soda, spices, dry mustard, and
pepper. Refrigerate, covered, 2 to 3 hours.

Measure granulated sugar into pie pan or 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 bottom of glass. Bake at 350
until firm to touch, 8 to 10 minutes. Cool on wire racks.

Per cookie = 47 calories, 1 gm fat, 3 mg cholesterol, 46 mg sodium, 7 gm
carbohydrate, 0 gm fiber, 0 gm protein Exchanges: 0.5 bread, 0.5 fat

from the Monthly Recipe Swap,


Yields
56 Cookies

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