Monday, December 24, 2012

Soft Ginger Snaps

Hi!  It's me!  Glad to be back....finally!

Today I've started my Christmas baking.  A little tardy, you ask?

Just trying to save myself from all those calories.  Stashing things away in the freezer doesn't help.  I'm still willing to nibble... :  )

Soft Ginger Snaps
Today's recipe was given to me by a dear, sweet German lady about 15 years ago and I think I've made it every year since.  

It's easy and reliable and makes a lot!  I often just make half the recipe and I still get about 3  1/2 dozen (tiny) cookies.

Soft Ginger Snaps

3/4 cup margarine, melted
1  1/2 cups white sugar
2 eggs
1 cup table molasses

Cream margarine and sugar well.
Add eggs one at a time, beating well after each addition.
Add molasses; mix well.

4 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ginger 

Combine dry ingredients and add to liquid ingredients 
(about 1/3 of the flour mixture at a time).

Roll into tiny, one inch balls.  Dip and roll balls in sugar.
Place on greased cookie sheet.
Bake at 350 degrees for 8 - 10 minutes.

1 comment:

  1. I love soft ginger snap cookies! Thank you! I am so far behind in my reading because of Christmas but I might have to try these soon anyway! I haven't had them in a long time. Hope you had a Great Christmas!