Free Online Recipes

Sign Up login

Mom's Ginger Snap cookies Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Mom's Ginger Snap cookies

Category   Breakfast - Brunch
Sub Category   None

1 cup of packed brown sugar
3/4 vegetable oil
1/4 molasses
1 egg
2 cups all purpose flour
2 tsp baking soda
1/4 ts salt
1/2 tsp cloves
1 tsp ground cinnamon
1 tsp ground ginger
1/3 cup white sugar to decorate

Directions Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
NB- the timing will depend on your oven. experiment. In the oven we owned in 2018 8-9 minutes ensure the cookies were soft.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Mom's Ginger Snap cookies recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.