These are my daughter’s favorite “holiday” cookie.
I don’t know why I don’t make them very often through out the year.
They are quite easy to make, and very popular with all age types.
I added a few white chocolate chips to the middle of each cookie as
they came out of the oven, then drizzled melted white chocolate over top.
However eating them “plain” is just as good.
Give these a try at your next get together, be prepared to give the recipe.
Gingersnap Cookies
3 C. Flour
1 1/2 tsp. Ginger
1 tsp. Soda
1/4 tsp. Nutmeg
1/4 tsp. salt
1 1/2 Sticks of Margarine
1 C. Brown Sugar
1/2 C. Molasses
1 Lg. Eggland’s Best Egg
1 tsp. Vanilla
*1/4 C. Sugar- to roll dough in
*white chocolate- optional
Preheat oven to 350
Sift together the flour, ginger, soda, nutmeg and salt.
In the mixing bowl cream together the margarine and sugars.
Add in the molasses and egg. Mix until well blended. Then add in
the flour mixture. Dough will be stiff and slightly sticky.
Place dough in fridge to chill for a couple of hours.
Shape dough into desired size of balls, then roll in sugar.
Bake for 9 minutes for a softer cookie, 12 for a crisp.
*If you are adding in the chips, press several into the middle of
each cookie straight from the oven.
Happy Baking,
Lark
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I make a lot of gingersnaps, and I love the idea of white chocolate garnishes…so pretty!
This is my son’s favorite cookie too. I love them as well. Yours look just delicious. Be sure to pop over today. We have an awesome giveaway just in time for Christmas. Register to win an autographed book!
That crackled look is so pretty on your cookies. Why can’t I ever get my cookies to look like that.