I’m not a big fan of using margarine in recipes, but for spicy cookies like these, it tends to work better than butter. These are big, soft cookies that really impress.
Denise’s Best Ever Gingersnaps
Recipe: Denise Redeker, Petaluma
1 cup margarine, softened (not butter, this is key)
1 1/4 cups sugar
1 egg
1/4 cup molasses or dark corn syrup
1 T baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 tsp. ground cloves
1/2 tsp. ground ginger
2 cups flour
Raw or Turbinado sugar for rolling
Preheat oven to 350 degrees. Cream margarine and sugar. Mix in egg and molasses or corn syrup. Mix in all remaining dry ingredients except raw sugar. Form dough into 1 inch diameter balls and roll in raw sugar. Place 2 to 3 inches apart on lightly greased cookie sheet. Bake 12 minutes. Cool on cookie sheets a couple of minutes, then remove to cooling rack to cool completely.
