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gingersnaps

December 17th, 2011

These gingersnaps come to me from my dear friend Missy’s mom Merriann. Merriann was just telling me that her mother Marie, used to makes these when she was a kid- so this is a tried and true recipe, dating back several generations.

Once you make them, it will be easy to see why they have been around for so long and continue to make an appearance every year at Christmas- they are absolutely fool proof and totally delicious!

Full of cinnamon, ginger and cloves, they have a deep spiciness that is totally irresistible and incredibly festive.

I like them soft and chewy, my husband like them nice and crispy, so I bake each dozen for a different amount of time- but either way these are amazing. I bet you, if you make these, they will happily become part of your yearly Christmas Cookie roster!

Gingersnaps, makes 2 dozen cookies
-¾ cup butter
-1 cup sugar
-1 egg
-¼ cup molasses
-2 cups flour
-1 ½ tsp baking soda
-1 tsp cinnamon
-1 tsp ginger
-1 tsp cloves
-½-3/4 cup sugar for rolling

1) Preheat the oven to 350 degrees, and prepare two sheet pans with silpats or parchment.

2) In the bowl of a mixer, cream together the butter and sugar until light and fluffy.

3) Add the egg and the molasses and beat until fluffy.

4) In a separate bowl, mix together the flour, baking soda, cinnamon, ginger and cloves.

5) Add the dry ingredients to the mixing bowl and mix until you have formed a soft and sticky dough.

6) Scoop rounded tablespoons of cookie dough into a small bowl with the sugar in it. Roll the cookies in the sugar until they are coated on all sides.

7) Place the cookies on the prepared pans, leaving a few inches in between cookies, (they will spread a lot.)

8) Bake the cookies at 350 degrees for 8-10 minutes. (8 minutes will create a very soft and chewy cookie, and 10 minutes will yield a much crisper cookie.)

9) Let the cookies cool on a rack for a few minutes before eating!