Here’s an awesome recipe from my friend Joyce for the best ginger snap cookies ever! Joyce and her colleague Samantha are the owners/visionaries behind Urban Vogue Weddings (formerly Kalista Weddings) and long-time supporters of True Vision Ghana. They have been decorating and putting their creative and professional touch on a number of fund raising events over the years.
Ingredients
- 1 cup sugar
- 3/4 cup butter or margarine softened
- 1/4 cup molasses
- 2 1/4 cup All Purpose Flour
- 2 tsp Baking Soda
- 1 tsp Cinnamon a sprinkle more if you like
- 1/2 tsp Salt
- 1/2 tsp ginger a little more if you like gingery cookies
- 1/2 tsp Cloves optional
- 1/4 tsp nutmeg you can always add a little more
- 1/4 cup sugar for rolling in
Servings: - 4 dozen
Instructions
- In a large bowl, beat 1 cup sugar, margarine, molasses, and egg until light and fluffy. Stir in remaining ingredients except 1/4 cup sugar, and mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.
- Heat oven to 350F. Shape dough into 1 inch balls and roll in a bowl of 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350F for 8-12 minutes or until set. Cookies will puff up and then flatten during baking. Cool 1 minute and remove from cookie sheets. For chewier cookies, bake 8-10 min. When the tops have a cracked appearance, they are ready. Cool completely.
- Yields 3-4 dozen. This recipe is easy to double when making large batches or larger dough balls.
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