Grandma's Gingersnaps

A classic recipe for a gingersnap cookie. Simple and quick to make, this recipe is a great last-minute treat.

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Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Grandma's Gingersnaps

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