I am totally having a Martha Stewart moment. As I write this, I am baking a batch of chewy gingersnap cookies. I can't even tell you how good they smell baking in the oven. I am packaging these babies up and giving them to a couple of friends as a homemade Christmas present.
I first had these cookies at my mom's house, and I just loved them. They have a really nice, chewy texture. You will notice they contain (gasp) margarine, not butter. Now, you all know how I feel about butter. I normally would never,ever, specify margarine in a recipe, but I think that it is the secret to the chewy texture.
It's beginning to smell a lot like Christmas....
Chewy Gingersnap Cookies
1 1/2 cups margarine, softened
2 cups sugar
1/2 cup molasses
4 cups flour
2 tsp each:
Preheat oven to 350F. Cream together margarine and sugar. Add egg and molasses. Sift in dry ingredients. Mix. Roll balls ( about one rounded tablespoon) in white sugar. Arrange on a lightly greased cookie sheet. Bake for 8-10 minutes. Let cool on pan for a few minutes, before cooling on wire rack. Makes a big batch of cookies.
Tags: Cookies, Gingersnaps