Recipe(tried): Robert E. Lee Gingersnaps

Heidi - I, too, love anything with molasses and ginger - these cookies are the best! Soft and chewy, yet crunchy and crisp on the edges. I've posted this before but here we go again. Enjoy!

Robert E. Lee Gingersnaps

1 1/2 sticks (3/4 cup) margarine, softened
1/2 cup dark molasses
2 cups sugar
2 eggs
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

In large bowl beat the margarine, molasses sugar and eggs with a mixer.

In a second bowl mix together the dry ingredients. Add dry to wet until well blended - if the dough seems too stiff, you can work in a tsp or 2 of vanilla. Refrigerate dough for 2 hours (or overnight).

Roll into 1-inch balls, then roll in sugar. Place a couple inches apart on ungreased cookie sheet. Press down slightly on dough with fork. The dough is somewhat wet, and you'll have to wash your hands off frequently during the rolling and sugaring part - the dough sticks to your hands a bit!

Bake in 350 degree oven for 8-10 minutes. My oven is slow so sometimes it's even a bit longer than the 10 minutes.

These are very soft and chewy - they rise and puff, crack and then fall. Let sit for just a brief minute to firm up before removing them from cookie sheet with spatula. I tend to like them a bit underdone vs. overdone. Great with tea or coffee.