Gingersnap cookies

Yield: 4 Dozen

Measure Ingredient
¾ cup Margarine
1 cup Sugar
4 tablespoons Molasses
1 \N Egg
2 cups All purpose flour
2 teaspoons Baking soda
½ teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Ginger
\N \N Granular sugar

Sift together the dry ingredients.

Cream the margarine and sugar. Then add molasses and the egg. Beat well. Add the dry ingredient mix and beat till smooth.

Chill for 1 hour.

Roll dough into small balls and dip in granular sugar.

Place 2 inches apart on a greased cookie sheet.

Bake at 375 for 10 minutes.

Cookies will be flat. Makes about 4 dozen cookies.

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