January 15, 2010
In the somewhat belated spirit of the holidays, I am sharing my Grandma’s best friend Marybelle’s (who oddly enough, is also my best friend’s Grandma) recipe for Ginger Snaps!
As the title suggests, they are not snappy – they are actually kind of chewy, but we always called them ginger snaps, so just go with it. The cookie that they are most similar to is actually the Ginger Cookie at Bridgehead, but mine are better – homemade from scratch! Also, I gave them out as Christmas gifts this year, and they were a hit all over, so I am feeling pretty confident now. My bus driver Preston loved them! This recipe is dedicated to you, Preston. : )
Marybelle’s (UnSnappy) Ginger Snaps
- 2 c. Flour
- 3/4 c. Margarine (Can be reduced to 1/2 if you are into that – Also, can use butter instead)
- 1 egg
- 1 c. brown sugar (Can be reduced to 3/4!)
- 1/2 tsp. Salt
- 1/4 c. Molasses
- 2 tsp. Baking Soda
- 1/2 tsp. Cloves
- 1/2 tsp. Ginger (Fresh is good!)
- 1 tsp. Cinnamon
- Heat oven to 350 degrees F
- Cream together margarine or butter with sugar. Mix in egg. Add remaining ingredients and mix.
- Roll into balls (around 1″ diameter) and roll in white sugar to coat.
- Bake on ungreased cookie sheet 8-10 minutes until tops are crackly.
(Note – I have just about doubled all of the spices on the list in past batches and they were still really tasty, but use your judgement.)
Marybelle hopes you enjoy! These cookies are festive, but they are really easy and delicious all year. Resolve to eat better cookies in 2010!