Sunday, November 20, 2011


This weekend I was craving gingersnaps so I found a new recipe and baked a batch. Gingersnaps are a perfect fall/winter cookie, and have a lot less fat then other types of cookies. Here is a good recipe that I found.


Soft and Chewy Gingersnaps
Sugar & Spice & All Things Iced
2 cups brown sugar
1/2 cup butter (may use shortening or margarine)
2 eggs
1/2 cup molasses
4-5 cups flour*
4 teaspoons baking soda
1-2 teaspoons ginger*
1-2 teaspoons cloves*
2 teaspoons cinnamon
1/2 teaspoon salt
granulated sugar (to roll the cookies in prior to baking)
Cream together brown sugar and butter. Then add eggs and molasses; beat well. Combine dry ingredients and mix together. Chill dough. Then form into 1″ balls and roll in sugar. Bake at 350°F for 12-15 min. Do not over bake, the cookies will harden as they cool. Makes 5-8 dozen. (I used a 1 1/2 inch cookie scoop and made about 5 dozen cookies)

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