Thursday, November 18, 2010

Gingersnap Cookies

This past Sunday I spent the whole day baking all different kinds of cookies in preparation for the silent auction and bake sale that we were having at my work.  It is an awesome fundraiser that they have had every November for about 7 years now.  All funds that are raised go straight to the Cross Cancer Institute so that families currently undergoing treatment can buy food and gifts for Christmas!  

This year I donated cookies for the bake sale, and I made two tins of cookies to be added to the silent auction. 

The first type of cookies that I made were Gingersnap Cookies.  To me, these cookies mean it is the holiday season! They make the whole house smell delicious, and are really amazing cookies.  

I hope you love them as much as I do!  I made about 4 dozen cookies from this recipe.

Gingersnap Cookies

  • 3/4 cup margarine
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 3/4 cup sugar to roll the dough in
  1. In a medium bowl, cream together the margarine, 1 cup of sugar, egg, and molasses until smooth
  2. In a second bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves
  3. Add the dry ingredients to the wet and mix until a smooth dough forms
  4. Form two balls with the dough, and place them in a bowl in the fridge for about 30 minutes
  5. After the dough has chilled, remove one ball of dough and preheat the oven to 350 F
  6. Fill a bowl with the 3/4 cup sugar, and line your cookie sheets with parchment paper
  7. Roll small balls of dough (about 1 inches in diameter) and drop them into the bowl of sugar
  8. When you have about 6 cookie dough balls in the sugar, roll them around to completely coat them in the sugar and then place them on a prepared cookie sheet
  9. Repeat until all dough has been rolled and placed on the cookie sheets. I fit 12 to 15 cookies per sheet
  10. Repeat the process with the remaining large ball of dough that is still in the refrigerator
  11. Bake cookies for 10 - 12 minutes, or until the edges are firm
  12. Let cool, and enjoy with a glass of milk or tea!
Note: These cookies freeze really well when wrapped in plastic wrap and then placed in a freezer bag.


  1. Beautiful! Gingersnap cookies are one of my favorites. :)

  2. Thank you Kay! They are my favorite holiday cookie :)

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