Monday, December 10, 2012

Cookies: Gingersnap

 My friend Debbie is an amazing cook, and she shared this recipe at a cookie exchange a few years ago. I decided to make these and jar these up....I love everything ginger and they fit snuggly in mason jars, another love of mine. 
Gingersnap Recipe
Ingredients:  1 1/2 c. (softened) butter, 2 c. packed brown sugar, 1/2 c. molasses, 2 eggs, 4 1/2 c. flour, 3 t. baking soda, 2 t. cinnamon, 2 t. ginger, 1/2 t. salt, 1/2 t. ground cloves, 1 c. of sugar set aside. 
Instructions: 
1.  Cream together 1 1/2 c. softened butter, 2 c. packed brown sugar, 1/2 c. dark molasses, 2 eggs
2.  Sift together 4 1/2 c. flour, 3 t. baking soda, 2 t. cinnamon, 2 t. ginger, 1/2 t. salt, 1/2 t. ground cloves.
3.  Chill for 1 or or longer.
4.  Roll into small balls (about 3/4 inch).  Dip in sugar. 
5.  Bake 10-12 minutes at 350 on greased cookie sheet (don't underbake). 

1 comments:

Suzan said...

I am definitely going to try these as they are a favorite of my sister. She will be so surprised to have a jar in her stocking!