Sunday, January 17, 2010


I am a big fan of gingersnaps and have tried many recipes, but this is by far my favorite. They are soft and chewy and keep for several days in an airtight container.

2 sticks of butter
1 1/2 c sugar
2 eggs
1/2 tsp vanilla
1/3 c. molasses
3 3/4 c. flour
1 T baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 T ginger

In mixing bowl combine dry ingredients. Set aside. Cream butter and sugar until light and fluffy (about 4 minutes). Add eggs, one at a time, then add vanilla. Scrape sides of bowl. Drizzle in molasses and then gradually add dry ingredients. Chill dough for at least an hour. Roll dough into golf ball sized balls and cover in more granulated sugar. Place on baking sheets and bake at 350 for 10 minutes.

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