Gingersnap Cookies
Ingredients
- 1½ sticks (¾ cup) margarine, at room temperature
- 1¼ cups brown sugar
- 1 egg
- ¼ cup molasses
- 1 tsp pure vanilla extract
- 2⅓ cups flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- sugar in the raw, for rolling
Instructions
- In the bowl of an electric mixer, cream margarine and sugar. Add egg and mix until light and fluffy. Add molasses, vanilla, and all dry ingredients. Mix well. Cover bowl with plastic wrap and chill for 1-2 hours.
- Preheat oven to 350°F. Using a cookie scoop, scoop cookies into balls and roll in Sugar in the Raw. Place onto parchment-lined baking sheets. Space cookies 2-3 inches apart on a baking sheet as they’ll spread. Bake for 8-10 minutes. They will look soft and puffy when you take them out but will deflate and crisp up as they cool. Let cool completely.
Notes
These cookies will look undercooked and puffy when you take them out of the oven, but they’ll deflate and crisp up as they sit.
