These gingersnap cookies are really good, they come out of the oven soft and calling for a glass of cold milk, but turn crispy/chewy. Hope you have the spices. Archway makes some just like these.
Spread some peanut butter on a graham cracker, can add jam if you want. That is easy, and for most people, different.
Otherwise, make peanut butter cookies, soft or crunchy. I like the crunchy ones, again with that glass of cold milk.
INGREDIENTS for grandma's gingersnaps
3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration
DIRECTIONS
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.
