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I just love this time of year when baking makes fall and winter even more cozy : ) I have been using this cookie recipe for years now and it still makes the best gingersnaps I have ever tried. They melt in your mouth. I like them because they are really soft, not too sweet and taste really good fresh out of the oven with a cold glass of milk! This is also a great recipe to allow small children to help with; they can roll the dough into balls and then roll around in the sugar before putting on a cookie sheet. Now, who needs those expensive scented candles when you can have these baking in your oven? Enjoy!
Gingersnaps
(taken from my Better Homes & Gardens cookbook 2000 edition)
2 and 1/4 cups all-purpose flour (finely ground whole wheat flour works well too)
1 cup packed brown sugar (the darker the better)
3/4 cup softened butter (original recipe calls for margarine but we prefer to use real butter)
1/4 cup molasses (the darker and more robust the better)
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 cup granulated sugar
1. In a large mixing bowl combine about half of the flour, brown sugar, butter, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till combined. Beat or stir in remaining flour.
2. Roll dough into 1-inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree (preheated) oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes 48 cookies.
-Sandi
