Friday, June 17, 2011

*Gingersnap Cookies 2.0*

Since the earlier batch of gingersnaps weren't completely to my liking, I decided to try again. I found a different recipe this time with more flour, less ginger, and cloves. I also realized I was probably baking them too long. I baked my earlier ones for 15 min, but all the recipes only say 10. These ones turned more fluffy and soft like i wanted them to be, but I think they could've been baked just a minute or two longer.

Dough rolled in sugar

Cookies just out of the oven

Cookies once they cooled(they got flat!)
And if anyone is curious, here is the recipe for these cookies =D
(very slightly adapted from


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 tsp teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses

  • 2 tablespoons white sugar (for rolling dough in)


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Well till next time,
Thanks for reading!

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