Monday, December 22, 2008

Soft Gingersnap

These yummy soft gingersnap cookies are a new addition to our Christmas Cookie recipe box. The recipe came from

We did substitute margerine for the butter, because our son cannot have cow's milk, and also egg replacer for the eggs because our neighbor's daughter can't have eggs, but they are still delicious!

  • 1 1/2 cups butter (no substitutes), softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4 1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Additional sugar

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
  2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.