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August 31, 2011
Old-Fashioned Gingersnaps
Keepsake Cookies
Prep time:
30 minutesbaking time:
10 to 13 minutes“One taste of these cookies takes me back to my childhood and baking cookies with Grandma.”
Ingredients
Serves 100
- 3 3/4 cups all-purpose flour
- 3 teaspoons ground ginger
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter
- 2 cups sugar
- 2 large eggs
- 1/2 cup dark molasses
- 2 teaspoon ider vinegar
Directions
1
Preheat oven to 350°F. Lightly grease 4 large baking sheets. Combine flour, ground ginger, baking soda, ground cinnamon, ground cloves and salt in large bowl; mix well.
2
Beat butter and sugar in large bowl with electric mixer set at medium speed until light and fluffy, about 1 minute. Lightly beat eggs and add to butter mixture. Add dark molasses and vinegar; beat well.
3
Gradually add flour mixture to molasses mixture; mix until stiff dough forms. Shape dough into 1-inch balls. Place dough balls about 11⁄2 inches apart on prepared baking sheets.
4
Bake gingersnaps until the edges are slightly browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Cool on baking sheets until slightly firm.
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grandma's secret
grandma's secret
This recipe was one of Grandmas favorites to prepare around the holidays because it was so easy and it made a big batch of cookies. She often put them in stacks of 10 or 12 cookies and wrapped them in plastic wrap. Then she tied the plastic wrap with a pretty ribbon. That way when unexpected guests or even carolers came to the door, she had a special little gift ready to give.
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