Gingersnaps

These are the best gingersnap cookies ever!  They are actually really soft and came out perfect the first time I made them. 

Gingersnaps

yield:  a lot of cookies. I've never really counted....

Ingredients:

2 cups sugar

1 1/2 cups margarine (softened)

1/2 cup molasses

2 eggs

4 1/2 cups flour (gf version)

3 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp cloves

1 tsp ginger

1/2 tsp nutmeg

Mix all ingredients thoroughly (wet ingredients first and then add in dry ingredients).  Refrigerate dough overnight for best results.

To bake:  Take dough out of refrigerator and roll into 1 inch balls.  Roll balls in a plate of sugar.  Place sugar covered spheres on baking sheet and bake at 350 degrees for 10-15 minutes. 

Rolled in sugar and ready to be baked!