Tuesday, November 4, 2008

Ginger Snaps

I love these cookies dunked in a glass of ice cold milk!
The recipe is from my friend Kori who is a great baker.

3/4 cup butter or margarine
1 cup sugar
1 egg
1/2 cup molasses
2 1/2 cup flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt

Mix the above ingredients in the order given.
Roll dough into 1 inch balls.
Dip in sugar and place on cookie sheet. Do not flatten.
Bake at 350 degrees for 10-12 minutes.

22 comments:

  1. oh....those look good! I'm going to print the recipe right now and go make some!

    ReplyDelete
  2. Rachel, I love gingersnaps and I will sure try these ones. . thanks to Kori for sharing the recipe with you and all of us. The picutre is perfect too .. .

    ReplyDelete
  3. How silly am I? I didn't know that one could make ginger snaps at home. Ha! I'm going to give these a try.

    ReplyDelete
  4. Welcome back, Rachel! These wonderful cookies remind me of Christmas, but I'm glad we don't have to wait that long!

    ReplyDelete
  5. ginger snaps are one of our favorites and i just don't make them very often. i need to give my family a little tlc, so i will make these on the wknd.
    thanks for sharing!!!!

    ReplyDelete
  6. Oh Yum...what an enticing picture! These are a perfect fall cookie...flavourful and filling...nice with a cup of something warm!

    ReplyDelete
  7. My family loves gingersnap cookies..great photo Rachel!

    ReplyDelete
  8. These are on of my son in law's favorites. I will try this recipe out really soon. Kathy

    ReplyDelete
  9. Rach, Our Grandma T. used to serve these to the grandkids! We each got to choose a fancy tea cup and saucer from her china cabinet for our cup of tea to dunk these in. When Grandma passed on, we each got our special tea cup and saucer. I think it's time to bring mine out of the hope chest!
    Thanks for the memory!

    ReplyDelete
  10. Oh I just love ginger snaps. It's been a long time since I've made them!

    ReplyDelete
  11. Thanks Rach! I think You and I had the same home ec teacher back in the day :)

    Tip- If you have a 1" cookie scoop it works great for these cookies, you don't even have to roll them in your hands. Just drop them onto a plate of sugar, roll them around and place them on the cookie sheet.

    ReplyDelete
  12. That's my mom's recipe - we had these and sugar cookies every week.

    ReplyDelete
  13. I made these and wow, they are so easy! My husband has eaten half of them already! Thanks for the great recipe!

    ReplyDelete
  14. I made these the other day- delicious! Thanks! :)

    ReplyDelete
  15. Our daughter-in-law, Bonnie Boehr, made these cookies and put them in our Christmas Basket.
    They're fabulous and we've been enjoying them with a cup of Bear's Claw, Kicking Horse Coffee, which was also in our basket!

    ReplyDelete
  16. These are so good. So easy to make. They are soft. They are more of a molasses cookie than a crisp store gingersnap..so yummy

    ReplyDelete
  17. I made these for a crafting get-together the other night, and all the ladies raved about them. They have a wonderful flavor and nice, chewy texture - not hard & crunchy like store bought. I'll be making these for Christmas gifts. Thank you!

    ReplyDelete
  18. If you are looking to make your ginger cookies with a "snap" - the trick is to add cayenne pepper - I like 1/8th of a tsp. but you could prob. add more. Start with the smaller amount and see how much you'd like to "snap".

    ReplyDelete
  19. These are the best ginger snaps! I will throw out all of my other recipes!

    ReplyDelete
  20. The picture shows quite a thick cookie. I made my first batch this morning, hoping to duplicate what my grandma used to make. They are moderately soft and very tasty. I thought 2 tsp of baking soda would leave an after-taste but didn't. But - they are not as thick as what the picture shows. Would substituting 1 tsp of baking soda with 1 tsp baking powder make them thicker? I baked them immediately after mixing. Should I have let the dough stand for a while?

    ReplyDelete
    Replies
    1. I'm sorry Rachel was only with us for a short time and is not here to respond. However, my recipe is almost the same with a bit less molasses and less baking soda, but still no baking powder. I would think that if yours spread out thinner, they just need a tad less liquid. Like the recipe says, be sure not to flatten them before baking. (as to substituting baking powder for baking soda, you could experiment, as long as you use at least one tsp of baking soda)

      Delete