Gingersnap Cookies - Recipe

Gingersnaps bring back warm wonderful memories for me.

When my family would head back to visit my grandparents in PA, we would make a special trip out to see my great grandparents. I can recall to this day stepping foot in my grandmother’s kitchen, greeted with a hug and a smile. She would then tell us to sit down at the kitchen table while she rustling around to find a treat for us.

That treat was always three gingersnaps and an ice cold glass of milk.

Oh, yum!

She would even make my dad sit for a little treat because to her he was still a kid.

*so sweet*

I would have to say that they are my favorite cookie. Growing up my mom would make some but they never had a snap to them. I had to have that special snap in the cookie.

I finally found that recipe a few years ago in a cookbook given to me by my great aunt. These cookies are absolutely wonderful and yes, they have that special snap.
Nate would eat all of them in one sitting if I let him and does request that they be made quite often.

Go ahead, try them and make some memories of your own.

* Exported from MasterCook *

Ginger Snaps


Serving Size : 72 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves

• Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy.
• Add egg and molasses, and beat well.
• Sift together flour, soda and spices.
• Add to creamed mixure, beating until smooth.
• Chill 2 hours.
• Shape dough into 3/4 inch balls, and rollin additional sugar to coat well.
• Place 2 inches apart on greased baking sheets.
• Bake at 350 degrees for 11 to 12 minutes. ( Cookies will puff and then flatten)
• Cool slightly on cookie sheets; remove to wire racks to cool completely.
• Store in air tight container.

Source:
"Christmas Cookies - Oxmoor House"
Copyright:
"1986"
Yield:
"6 dozen"
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Per Serving (excluding unknown items): 45 Calories; 2g Fat (40.3% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas :

• A nice BIG glass of cold milk.
• On the side with some vanilla ice cream.

Notes:

• Lightly spray the inside of your measuring cup with non-stick spay and your molasses will pour right out.
• For a softer cookie, slightly under bake.