Ginger Snap cookies

Ginger Snap cookies

Well, it’s the last day of November, that means it’s officially cookie baking season! Well, I use any excuse to bake cookies actually! I have my jam all made for presents, and this year I thought I would pair it with some shortbread and cookies, so I am looking for some new recipes to try.
We went to a friends party last night, and they had some delicious ginger cookies, and that got me to thinking that I have never made ginger snaps before, but they are one of my favourite cookies. And then, just this morning, I found this recipe in an email from the Yummy Mummy club…it must be a sign… so I thought I would give it a try!

Here is the full recipe:

Start by softening 1 cup of butter in the microwave (I usually microwave it for about 30 seconds) and beat it with 1 cup of brown sugar, and 1 1/4 cups of white sugar.

Add a full cup of molasses, and beat for another couple minutes.

Then beat everything until it is fluffy.

Next, add 2 eggs and a tablespoon of vanilla extract and beat a few minutes more.

Finally, add 4 cups of flour, 2 teaspoons of baking soda, and 2 1/2 tsp of ground ginger. I just dumped everything on top of the batter and I used a fork to mix the ginger and baking soda with the flour before I mixed it together with the batter.

I actually took another look at the recipe because four cups of flour seemed like too much, but it was right. It actually mixed right in without too much effort. It was really sticky, and gooey.

Before I put it in the fridge, I spread it around the sides so it would hopefully cool faster.

After 15 minutes, I set up a cookie sheet lined with parchment paper and bowl of sugar. The recipe said to refrigerate for 15 minutes, which I did, but 15 minutes wasn’t enough to cool it. I just kept putting it back in the fridge between batches.

I rolled dough into balls in the palm of my hand, then I rolled them in the sugar and put on a cookie sheet.

I spread them out about an inch and a half apart, then put them in the oven at 375 degrees.

Check them out!



OK, warm from the oven, these are the best ginger snaps i have ever had! They are sweet, but still have a sharp ginger taste.
I made the cookies a little smaller than the recipe said, so I only baked them for about 7 minutes. They came out perfect. Crunchy on the outside and chewy on the inside.
I am so excited to make the rest of these… the only problem is that there is no chance that these will make it until christmas, and I am not even sure I want to give any away!

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