Cream:
1 c. softened margarine
2 c. sugar

Stir in:
2 eggs
2/3 c. molasses (preferably blackstrap)
1 t. vinegar

Sift together and blend in:
3pi c. flour
2 T. ginger
1 T. cinnamon
4 t. soda
PI t. EACH nutmeg, allspice
pi t. cloves

Drop by small teaspoonfuls onto ungreased baking sheet about 2" apart. Bake at 350 F. about 8 minutes or until lightly browned and set but not firm. Cookies will puff up, then flatten out, in the oven, creating the traditional crinkled top.

If you would rather have ginger chews than snaps, bake for a slightly shorter time.

Some bakers add a pinch of cayenne pepper along with the other spices. Lobelia recommends that you try this recipe as it is, and if the cookies aren't hot enough to suit you, you can add pepper the next time you make them.