Chewy Gingersnap Cookies

Ingredients:

• 2 sticks margarine
• 2 cups sugar
• 2  eggs
• 1/2 cup molasses **remember to spray the measuring cup before measuring out the molasses so it comes out easy
• 4 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. allspice/nutmeg
• 2 tsp. ginger
• Extra sugar for rolling the cookie in

Directions

1. Preheat oven to 375 degrees. Line a cookie sheet with baking paper.
2. In a large bowl, beat the sugar and margarine until creamy. Add the eggs in one at a time, followed by molasses until incorporated.
3. Add in the flour one cup at a time followed by baking soda, cinnamon, allspice/nutmeg, and ginger. Mix on low, the dough is pretty tough.
4. Roll the dough into 1.5″ balls and then lightly coat with sugar. Place the cookie dough on the prepared cookie sheet — you can bake 8 on a regular sized baking sheet.
5. If you have time, place the cookie sheet in the freezer for 10-15 minutes to chill. This will give the cookie a better texture. It is not the end of the world if you cannot do this step but it does make it better.
6. Bake for about 9-11 minutes. Check the cookie at 9 minutes (this is when I take them out of the oven) — you should see that the edges are a bit brown and puffed. Upon removal from the oven, slide the baking paper onto a heatproof surface (countertop) so the bottom of the cookie does not get over-baked.
7. Once cooled, these stack beautifully and store quite well. They will stay soft if stored in sealed bag/container.

In my personal opinion these are actually better when they are cooled completely. Let me know what you think!

These cookies are not the usual crunchy ginger cookies, they are very soft.