Do you remember those gingersnaps that came in the brown bag? They were small and crispy and oh so gingery? I have fond memories of my dad who would always have a bag of those gingersnaps with a large cup of milk that he would share with us kids while sitting in his recliner when I was little! They were so crispy they would tear up the roof of your mouth if you ate too many, but my dad’s trick was to dip them in milk first!
Mix the egg, sugar, margarine, and molasses until combined.
Sift together cinnamon, ginger, baking soda, salt, and flour. Add dry ingredients to wet ingredients and mix until combined. Don’t over-mix. Form into small balls and roll in sugar. Once all your balls are formed and rolled in sugar, refrigerate overnight.
DO NOT PRESS!
Bake at 375 degrees for 10 minutes.
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These were, by far, the best gingersnaps I’ve ever made! The first batch was finished off yesterday and I’ll be making more tomorrow.
I was looking for a ginger snap recipe like my uncle made for me when I was little…this is it! they are heavenly!
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