Saturday, December 3, 2011


My favorite kind of gingersnaps are the soft kind. I do like the old fashioned hard ones with my tea because I like to dip them in the tea and then drink some of the spices.

3 sticks of butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
extra sugar for rolling

In a bowl, cream sugar and butter. Add egg one at a time. Blend thoroughly in between each egg. Add molasses and blend. In a separate bowl, combine, baking soda, salt, nutmeg, ginger, cloves and cinnamon. Add dry mixture in small amounts and blend in between each addition.

Place dough in fridge until it is easy to handle.

Preheat oven to 350 degrees.

Place about a 1/3 of a cup of sugar in a bowl. Roll dough into 1 inch balls. Roll in sugar and place them on an ungreased baking sheet about 2 inches apart. Bake for about 8-12 minutes or until puffy and cracks form. Dough spreads out a great deal while baking. Cool about 1 minute before transferring.

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