December 1, 2017
Are you looking for an easy Ginger Snap Cookie recipe?
I have a super easy and soft cookie recipe that
I use from All Recipes Website Grandma’s Gingersnaps.
It makes a lot of cookies and these are ones you can make in advance, freeze individual balls and cook only what you need later.
This is a great recipe for advanced planning if you are doing that “now” to leave more time for quick baking later.
Recipe is as follows:
1 1/2 cups of margarine
2 cups white sugar (not all used at once, set aside 1 cup)
1/2 cup molasses
2 1/4 tbsp ground ginger
2 tsp cinnamon
1 1/4 tbsp baking soda
1 tsp salt
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine flour, ginger, cinnamon, baking soda, and salt; stir into the molasses mixture to form dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
3. Bake 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to completely cool.
NOTE: Step 3 is important. Let the cookies stay on the cookie sheet and they won’t fall apart when removing from tray.
This is an amazing recipe to put together with your homemade gingersnaps from yesterday.
1 Package (8 ounces) cream cheese, softened
1 c confectioners’ sugar
2 tsp pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1 package (16 ounces) gingersnaps
In a small bowl, beat the cream cheese, confectioners’ sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps. Yield: 3 cups.