Gingersnaps
Gingersnaps are one of those cookies that just remind me of a snowy Winter day. You're sitting in the living room by the fire, sipping a mug of delicious hot chocolate and dipping the gingersnaps into the tasty froth. On the other hand, with this recipe, you don't have to wait until it snows. You can have Gingersnaps any time you want.
Again, I like to make a lot of cookies at one time. Must come from being raised in a big family.
Ingredients
| 3 3/4 cup | flour |
| 1 1/2 tsp | baking soda |
| 2-3 tsp | ginger |
| 2 tsp | cinnamon |
| 1 tsp | cloves |
| 3/4 cup | butter, softened |
| 2 cups | sugar |
| 2 | eggs |
| 1/2 cup | molasses, warmed |
| 2 tsp | vinegar |
Pre-heat oven to 325 degrees
Cream butter and sugar.
Add eggs and beat well.
Add molasses, and vinegar and beat until smooth.
In a medium bowl combine the flour, baking soda, and spices.
Gently beat in the flour mixture just until blended.
Form the dough into 3/4-inch balls and bake on a greased cookie sheet for 12 to 15 minutes, or until the cookies become slightly crinkled.
Cool on a rack.