Molasses-Gingersnap cookies



  • 3/4 cup margarine, melted ( 1/2 cup works great)
  • 1 cup white sugar (brown)
  • 1 egg (2 egg whites)
  • 1/4 cup molasses (1/3c)
  • 2 cups all-purpose flour (1 White, 1 WW pastry flour)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon ( and a little)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger ( I added a bit of nutmeg, because I like them spicy!)
  • 1/2 cup white sugar (optional)


  1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks. Makes 5 dozen.

Tom and I made these last week. They are amazing! They are perfectly crispy on the outside and chewy on the inside. This recipe makes a ton, but the dough saves great, so cook a batch, and save the rest to cook fresh the next day! Enjoy- and share.

Leave a Reply

Your email address will not be published. Required fields are marked *