Ginger Cookies add a little spice to life, and are really delicious with a glass of milk.  This recipe has been in MDM’s family for 4 generations, and MDM’s daughter, Elise, recently baked a batch for comfort food for the end of term and finals. 

MDM’s Ginger Chewy Snap

Dry Ingredients

5 Cups of Flour

1 Cup of Brown Sugar

½ Cup of White Granulated Sugar

2 tspns. Baking Soda

1 Cup Margarine

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Spices

1½ tspns. Salt

3 tspns. Ginger

1 tspn. Cinnamon

1 tspn. Nutmeg

½ tspn. Cloves

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Wet Ingredients

2 Eggs

1 Cup Molasses

2 Tbspns. Vinegar 

Method:  1.  Cream butter and sugar.

                2.   Add eggs and beat well.

                3.   Add molasses and vinegar and mix.

               4.   Add remaining ingredients and mix well.

               5.    Let cookie gough set in refrigerator for 15 minutes.

               6.    Grease cookie sheet.

 7.    Drop, using spoon method or new small scoop unto cookie sheet.  Use bottom of a glass dipped in granulated sugar to press cookie into round shape.

 8.   Bake at 350°-375° for 8-10 minutes.  Remove from oven, cool before removing from pan. 

Voilà Delicious Cookies In A Snap!         

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