Soft Gingersnap Cookies

Every once in awhile I will dig into my recipe collection of years past. I wanted to make some gingerbread cookies for last year's Christmas Eve party. I have a stack of loose recipes that I have gathered since 1975 and as I was going through them I found a Pioneer recipe of Soft Gingersnap Cookies. It looked simple enough so I decided to make them. It looked as if the recipe came out of an old Extension or Relief Society book. The recipe is actually typed up. From a typewriter!

Just thinking about gingerbread cookies made me think back to Grandma Bentley's cookie drawer. If my memory serves me right, her's were a little snappy, but oh so good. The smell of freshly baked cookies or bread often filled the air when walking into grandma's house. Such a delightful memory!

I made the gingersnap cookies and they turned out to be a big hit! Everyone loved them. Chad especially loved them and said they were his favorite cookie. So when I found out he got the job at Antelope Island I knew right away I was going to make some cookies for him to snack on while out on the range. 

Soft Gingersnap Cookies

Cream together:

3/4 c. margarine (softened)

2 c. sugar

2 eggs

1/2 c. light molasses

Add:

3 3/4 c. flour

1 1/2 tsp. baking soda

3 tsp. ginger

1 tsp. cinnamon

1/2 tsp. ground cloves

Roll tsp. size ball of dough in sugar and slightly flatten on greased cookie sheet. Bake at 350 for 9 to 12 minutes. Should crack on top of cookies when done.