Gingersnaps

I’m a sucker for homemade cookies.  At a party or event the tray of homemade cookies is like a magnet, drawing me in, tempting me to take a bite.  Store bought cookies can be okay (in fact, I used to eat Fruit Newton’s by the handful!), but nothing compares to fresh, slightly crisp, buttery rich, homemade cookies.

Nevertheless, besides making peanut butter cookies now and then when I was growing up, I’ve never been a huge cookie baker (too tempting I suppose).  But recently an occasion came up where I needed to make a dessert and I decided to give gingersnaps a whirl.  The recipe I used was actually given to me by my third grade teacher!  Long story, but yes, I’ve kept in touch with my third grade teacher.  Pretty cool, actually…

The resulting cookies were delightful and totally stood up to my idea of what homemade cookies should be.  The center was chewy and the edges were crisp.  The sweet, yet slightly bitter taste of the molasses and the spicy kick from the ginger paired well with the rich buttery flavor.

Gingersnaps

Recipe from Sally’s 3^rd grade teacher

1 cup sugar, plus extra for rolling cookie dough

¾ cup butter

1 egg

¼ cup molasses

2 cups flour

2 teaspoons baking soda

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

Preheat the oven to 375°.  In a stand mixer cream together sugar and butter.  Add in egg and molasses and continue to mix until well incorporated.  Add salt, cinnamon, cloves and ginger.  Slowly mix in the flour.  Dough should be well mixed.

Chill the dough in the refrigerator for easier handling.  Shape chilled dough into 1-inch balls and roll each ball in sugar.  Place dough balls about 2 inches apart on a cookie sheet covered with parchment paper.

Bake cookies for 9 to 12 minutes.  The longer the cookies bake, the crisper they will be.  Recipe yields about 48 cookies.

Tasty Easy Healthy Green Recipe Ratings: