Grandma June’s Gingersnaps

I love mysteries

I do not know why grandma’s recipe card says molasses cookies, when she always called them ginger snaps. I prefer butter and a little more ginger. And how do you prepare those and bake at what temperature? Fortunately, I figured that out.

Servings: 24 Prep Time: 10 mins Cook Time: 10 -14 mins

Ingredients

• 1/2 cup unsalted butter - shortening does not exist in my kitchen

• 1/2 cup dark brown sugar

• 1 large egg, room temp

• 1/4 cup molasses - tip, set the molasses jar in a pan of warm water to get it moving

• 2 1/4 cup all purpose flour

• 2 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp cloves

• 1 tsp cinnamon

• 1 1/2 tsp ginger

• coating

  • 1/4 cup sugar

  • 1 tsp cinnamon

Instructions

1. In a large bowl cream together the butter, molasses, and brown sugar until light and fluffy. Beat in the egg.

2. In a separate bowl, sift together dry ingredients. Add dry ingredients to the wet mixture until combined. The dough will be fairly stiff.

3. In a small bowl combine 1/4 cup sugar and 1 tsp cinnamon for coating.

4. Preheat oven to 375°F

5. Form dough into 1 inch balls. Roll each ball lightly in the coating mixture. Place on a parchment lined cookie sheet, about leaving 1 1/2 inches between cookies - they will spread a bit.

6. Bake the cookies for 11-12 minutes. Cool on the pan or rack. Store air tight.