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Gingersnap Cookies

Posted By Lynne On June 3, 2010 @ 12:04 am In Comfort Food, Cookies | 15 Comments

The last time I made cookies was February 12, when I made Chocolate Chips. I just don’t keep sweet stuff around. I am totally a salt freak. If you put anything sugary next to a  big bowl of buttered popcorn, I would be running off with the salty, buttery popcorn every time. And if I never ate chocolate again, that would be fine with me, too.

But over Memorial Day weekend, I all of a sudden had this craving for cookies. Little sweet crunchy ones that could be dunked in creamy sugary coffee. It had to be Gingersnaps. I also think I was stalling. I was putting off making and photographing the Potato Salad with Buttermilk Dressing that had been making me so crazy. You can read the previous post for that story.

This Gingersnap recipe was handed down from my mother, who used to make them in the 1950s. They are a little bit of nostalgia from my childhood, so I guess I have been making them for about 50 years. They fill the house with the smell of cinnamon, ginger and allspice. So delicious and enticing.

If you like them soft in the middle, bake them a minute less. If you like them more crunchy, bake them the full 12 minutes. They freeze well in a big ziplock bag, so you can eat one per day for a month. I said the recipe makes about 48 cookies, so what you freeze will be less the dozen or so Gingersnaps you eat while they are still warm. They’re that good.

Gingersnap Cookies

350 degrees   12 minutes   4 dozen

1 cup sugar
¾ cup salted butter (1 ½ sticks), room temperature
1 large egg
¼ cup molasses
2 cups flour
1 ½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon table salt
½ teaspoon allspice

sugar for rolling

1. Cream the sugar and butter in a large bowl with a fork. Mix in the egg and molasses.

2. In a separate bowl, mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Mix into the egg/molasses mixture in 4 parts.

3. Roll dough into walnut-sized balls or use a 1 ¼ -inch ice cream scoop. Roll in sugar to coat thoroughly. Place 15 on a cookie sheet.

4. Bake 11-12 minutes at 350 degrees. Remove from cookie sheet immediately and cool flat on paper. (I use newspaper).

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