Saturday, December 26, 2009

Gingersnaps Recipe

this small mound of cookies represents the 16 dozen gingersnaps I made last week!

Eric or I or both of us make these scrumptious cookies every December. They are our absolute favorites, and they are really easy and relatively inexpensive to make. We often hand out dozens of them to friends and family around Christmas, so over the years I've had many requests for the recipe. They are just a little spicy, soft, and best after they cool a bit. It is originally Eric's mom's recipe; we owe all the credit to her!

Mom's Gingersnaps

3/4 c. crisco or butter, softened (I only use butter)
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
2 t. baking soda
1/4 t. salt
1 t. cinnamon
1 t. ground ginger
1 t. ground cloves
Preheat oven to 350 (Actually, baking at 360 degrees seems to work best in our oven). Mix it all up, but don't mix too long or too fast (the texture will be impossibly wet and goopy). After mixing, form one inch balls of dough and roll them in granulated sugar to coat the outside. Bake for about 10 minutes (we do 9 minutes) and promptly remove from cookie sheet to cool. Enjoy!
ps) This year we thought we might make a good thing better and added a slather of cream cheese frosting on top. Mmmmmmm...

2 comments:

Anonymous said...

We made these last night for a party and they turned out great. Do you ever use more flour? Yours seemed a little thicker/chewier. Mine are flat and a little crunchy.
We miss you!
Love,
Stephanie

Jenni said...

Mmmmm....looooove gingersnaps!