Not as dark or hard as the traditional gingersnaps 

1 1/4 cups margarine
2 eggs
2 cups sugar 
4 cups flour
2 tsp cinnamon
2 tsp ginger
2 tsp baking powder
2 tsp cloves
1/2 cups molasses 

Cream margarine, eggs, molasses and sugar. Sift dry ingredients in a separate bowl. Add dry ingredients to liquid ingredients. Roll into balls and dip in sugar or roll and cut out desired shapes with cookie cutters. 

Bake 10 minutes for round balls and 8 minutes for rolled cookies at 350°F. 

Let stand before taking out of pan. Cookies will be soft but will harden as they cool.