Gingersnaps

prep time:: 45 min
total time:: 3 hr plus chilling time

Makes 7 dozen cookies

These cookies are my son Nelson’s all time favorite cookies. Actually, they are well liked by everyone in the family. My father-in-law always requested them for Christmas. He would open the package, have 2 cookies and hide the rest. Make lots, they disappear quickly.

ingredients

1 cup sugar
1 cup brown sugar
1 1/2 cups margarine or shortening
2 eggs
1/2 cup of molasses
4 cups flour
4 tsp baking soda
1 tsp of salt
1 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1 cup of sugar and 2 Tbsp of cinnamon mixed together into a pie plate for rolling the cookies in.

directions

1
Add the dry ingredients into a bowl. Mix together with a whisk until the spices, soda and salt are evenly distributed in the flour. Set aside.
2
In another Cream the sugars and shortening. Beat in the eggs and molasses.
3
Add the dry ingredients, 1/3 at a time, stir until combined.
4
Cover and refrigerate for 3 hours or until the dough is chilled all of the way through.
5
Preheat the oven to 375°
6
Shape dough into 1“ balls. Roll into the cinnamon sugar mixture. Place 2” apart on a Cookie sheet lined with parchment paper or aluminum foil.
7
Bake for 9-13 minutes until the edges start to brown and cookie is set.

notes

These cookies are chewy, if you like a crisper cookie, use butter for half of the margarine. You can roll the dough into logs, wrap with waxed paper and freeze in a Ziploc bag. Thaw in the refrigerator, slice, dip in sugar & bake.

Source: Kathleen