Alright, here it is, my best recipe ever. These gingersnaps are the best thing I make, and now I'm sharing it with you!
If you have an oven anything like mine, you'll want to pre-heat it now. Mine takes FOREVER!!! So, set it to 350 F.
Gather your ingredients:
1 1/2 c sugar
1/2 c corn syrup
1/2 c molasses
4 c flour
1 tsp ginger
1 tsp cinnamon
3 tsp baking soda
2 tsp baking powder
Soften the margarine (if you plan ahead, leave it out and let it come to room temperature, or if you're me, you'll pop it in the microwave for a bit. If you over do it and melt it all, it'll be okay. I usually end up doing it. lol
Stir in your sugar.
Add eggs, syrup, and molasses. Mix well.
Your mixture will look something like this:
Here's my big secret.... I don't mix the dry ingredients separately! Shhhhhh! Don't tell my grandma!
I throw the flour, ginger, cinnamon, baking soda, and baking powder on top of the wet ingredients. I mix them up with a tablespoon, lightly on the top just to blend the dry ingredients.
Once they're pretty much mixed, I stir them into the wet ingredients below. :)
Roll them into balls...a little smaller than a ping pong ball? Roll each ball in sugar and place on cookie sheet.
Bake for 12 minutes (at 350). When you take them out of the oven they'll be a little "puffy", then they'll "fall" as they cool. This is normal. :)
Let cool for a bit before taking them off the cookie sheet and let them cool fully on a cooling rack.
This recipe makes about 4 1/2 dozen cookies that are slightly crispy around the edges and soft and delicious on the inside!
If I forgot anything, or you have questions, just ask!!