Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 2 tablespoons white sugar, for decoration
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and vanilla. Gradually stir the dry ingredients into the wet mixture.
- Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Interesting Facts
- Ginger snaps are a type of cookie that originated in the United States in the early 19th century.
- The name “ginger snaps” is a reference to the spicy flavor of the cookies, which is due to the use of ginger, cinnamon, and other spices in the recipe.
- Ginger snaps are traditionally served with a glass of cold milk.
