- 1/2 cup canna margarine
- 2/3 cup brown sugar
- 3 tbsp molasses
- 1 x large egg
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp granulated sugar for rolling
Preheat oven to 375° F.
Cream together canna margarine, brown sugar, molasses and egg until light and fluffy.
Measure flour, baking soda, salt and spices into a bowl stir thoroughly to blend. Stir into creamed mixer until blended. Do not over mix.
Using an ice cream scoop, divide into 12 equal portions. Shape into balls. Roll in granulated sugar and space evenly on 2 parchment lined baking sheets. Squish down ever so slightly.
Bake each sheet separately at 375° F for 12 to 13 minutes. Cool on baking sheet for 5 minutes. Remove cookies from baking sheet onto cooling rack and cool completely.
For softer cookies, you can use shortening instead of margarine. Be sure to add 1 1/2 tbsp water. You may also use cake and pastry flour instead of all purpose flour. This will result in softer, stickier dough, but cookies will be softer.
For lemon ginger snap cookies, add 2 tsp lemon extract to the creamed mixture.
Serving: 0g | Calories: 180kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg