Gingersnaps are one of those treats that gives me the warm, fuzzies inside (lame I know). My grandma, who passed away quite some time ago, used to make these all the time when I was growing up. Whenever I make them, they remind me of her. I used fresh, grated ginger instead of ground ginger for an extra kick. Use as much or as little as you like cause it can get kinda spicy! These really taste better the day after making them. I find it really hard not to devour them right away, though.
Gingersnaps (Courtesy of Recipezaar)
- 2 1/4 c flour
- 2 t grated ginger (or less if desired)
- 1 t baking soda
- 3/4 t cinnamon
- 1/2 t clove
- 1/4 t salt
- 3/4 c butter or margarine
- 1/2 c brown sugar
- 1/4 c white sugar
- 1 egg
- 1/4 cup molasses
- 1/2 cup sugar (separate for rolling cookies in)
1. Preheat oven to 350 degrees.
2. Combine dry ingredients and set aside.
3. In a large bowl beat butter till soft, gradually add sugars.
4. Beat in egg and molasses.
5. Stir in flour mixture.
6. Roll into balls, then roll in sugar.
7. Bake 10- 12 minutes.