Saturday, September 19, 2015

Ginger Snaps

Does your family have favourites when it come to cookies?
In many families it is the classic Chocolate Chip Cookie that wins out.
But in our family, it seems to be Ginger Snaps.
Here's our family recipe - they are spicy, chewy and gone in no time.

  • 2 cups sugar
  • 1 1/2 cups butter or margarine
  • 1/2 cup molasses
  • 2 eggs
  • 4 1/2 cups flour
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger (can do 2 teaspoons if you are ginger lovers)
  • 1/2 teaspoon nutmeg
  • sugar
  1. In a large bowl, beat together sugar, butter, and molasses.
  2. Add eggs, one at a time, beating in between each.
  3. Stir in dry ingredients and mix well.
  4. Cover with plastic wrap and refrigerate at least 1 hour to make the dough easier to handle.
  5. Using a cookie scoop or tablespoon, scoop out balls of dough on to cookie sheets
  6. Roll each in the palms of your hands to form a smooth ball and dip tops in sugar
  7. Place 2" apart on cookie sheets.
  8. Bake at 350ยบ for 8 - 12 minutes or until set. Cookies will puff up and then begin to flatten during baking. They will still be soft enough to take a fingerprint. Do not overbake.
  9. Cool for 2 or 3 minutes and remove to racks or brown paper.
  10. These freeze very well stacked in zippered bags.

5 comments:

  1. Thanks, Bev. This looks like a fine recipe! They are pretty, too!

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  2. YUM! One of my favorite cookies. I would have a gingersnap over chocolate chip any day. I will have to try this recipe. Thanks.

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  3. Thank you! This is exactly the kind of recipe I was looking for. They're my brother's favourite cookie. I think I'll bake up a batch for him soon.

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  4. I add 2 teaspoon of lemon juice but pretty much the same otherwise

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  5. Ooo - these look good. Love ginger snap cookies and I don't have a recipe for them. "Snapping" this one!

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