Romantic Recipes
Appetizers
Breakfast
Brunch
Lunch
Dinner
Dessert

Cheese
Eggs
Fruits
Meat
Nuts
Pasta
Rice
Seafood
Vegetables
Wild Game

Baked Goods
Beverages
Breads
Cakes
Condiments
Cookies & Candies
Hot & Spicy
Jellies & Jams
Main Dish
Salad & Dressings
Sauces & Gravies
Side Dishes
Slow Cooker
Soups & Stews
Stuffing

Cultural Foods
Holiday
Quick & Easy
Special Diets
Vegetarian
Not Listed

Description:
This is one of the most popular cookies on our afternoon cookie plate! It's a real surprise to those who have only eaten dry, hard commercial gingersnaps. These are crispy on the outside and soft and spicy within. Simply outstanding!

Ingredients:
3/4 cup stick margarine (I like Blue Bonnet)
2 cups granulated sugar
2 large eggs
1/2 cup light or dark molasses
3 3/4 cup all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
additional granulated sugar to coat cookies

Directions:
Soften the margarine and cream it together with the granulated sugar until light and fluffy. Blend in the eggs and molasses and mix well. Sift together the dry ingredients and gradually add to the creamed mixture. Chill a few minutes if you like. Roll or scoop into balls and toss in granulated sugar to coat. Bake on lightly greased baking sheet at 350 degrees for 10 minutes. We use a convection oven at 325 degrees for 7 minutes.

Recipe Provided By:
Red Rocker Inn
Black Mountain, NC

Detailed Listing | Website

Black Mountain Bed and Breakfast Inns