Who doesn’t love Ginger Snap Cookies? This recipe is a really terrific one. I can’t remember who gave it to me but, I have shared it with many. I take these cookies to church get togethers. I make them for my kids’ school functions. We have even sent these cookies to troops in Iraq and Afghanistan.
Of course I like them best when they are freshly warm from the oven, with a cold glass of milk, sitting on my porch in the evening.
Ingredients & Directions:
1 1/2 cups of real butter, softened
2 cups of sugar
1/2 cup of blackstrap molasses
Cream the butter and sugar really well and then add the molasses and blend together.
2 farm fresh eggs
Beat until combined.
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons cloves
2 teaspoons ginger
1/2 teaspoon nutmeg
2 tablespoons of crystallized ginger bits (for the Snap!).
4 cups of flour
Blend together until no bits of flour can be seen.
Chill for 1/2 hour – the cookie dough, and you
Roll into balls or use an ice cream scooper like I do. I made 3 dozen cookies.
Roll the balls into sugar and bake at 325 in convection oven or at 350 in a conventional.
I baked mine 9 minutes on convection. Don’t overbake!