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Gingersnap Cookies, treat week continues!

Gingersnap Cookies, treat week continues!
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You may, or may not have noticed. 
But we are all about treats this week.
Yummy treats for your holiday cheer.  
Gingersnap cookies sort of cheer out 
“Christmas Time”
don’t they!
 I haven’t read any kind of rule anywhere that says you can’t make these cookies year round. If you have, 
just keep that little bit of info to yourself. 
Let’s not ruin it for everyone!
These Gingersnaps are 
chewy
soft
melt in your mouth heavenly
with just the perfect amount of ginger.
Bet you can’t wait!
Me either.
If anyone would like to show up on my doorstep with these cookies in tow…please feel free to do so!
My oven is taking a little baking break.
It’s been working overtime it seems lately.
It needed a rest.
And I’ll just give it to you strait…
so do my hips!
Though they would be happy to indulge in one of these cookies…
Should you want to bring one to my door.

Gingersnap Cookies
Time: 1 hour
Yield: about 36 cookies
Recipe from my sister in law Erin Jepsen
1 c sugar
1 egg
3/4 c butter
1/4 c molasses
a pinch of cloves
2 1/2 tsp of ginger
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
2 1/2 c flour
1. In a large mixing bowl, or your stand mixer combine the sugar, egg and butter. Cream it all up until it’s nice and fluffy. Add the molasses and beat for about 1 more minute. If you are using a Kitchen Aid Mixer be sure you scrape the bottom of the bowl with a rubber spatula to be sure all of the molasses gets incorporated.
2. In a separate bowl combine all other ingredients. Add this dry mixture to your creamed mixture and beat until combined.
3. Roll the dough into 1 inch balls…then roll the balls around in a bit of sugar. 
4. Place the balls on a sprayed cookie sheet. Bake at 350 for about 8 minutes, or until the cookies have cracks all along the tops. Baking these the right amount of time is important. Every oven is a bit different…so using the “crack” test is a useful little trick. Take the cookies out of the oven when you see cracks appear along the tops. Then let the cookies finish cooking on the pan. When they have set up a bit, move them to a cooling rack to finish cooling.

The end.
Amen.
Happy baking and holiday treat making everyone! Hope you are having a great season so far.

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7 Comments

  1. 1
    December 8, 2010 at 3:34 pm

    my family would LOVE these, thanks for sharing, anne

  2. 2
    December 8, 2010 at 8:05 pm

    Thank you for this recipe, I think I will be trying it today. Love you blog, have gotten so many good recipes and I always recommend your blog. Renee'

  3. 3
    December 9, 2010 at 11:00 pm

    I made these for my RS cookie exchange and we loved them. Thanks so much.

    • 4
      February 8, 2014 at 6:47 am

      Some great ideas here. I’d love to do any one of them. How about go to a random corlsasom and pay for new running shoes for the kids. I say this because my kids are soooo hard on shoes lol I’d love it if someone would pick up the tab now and then.Great list. Happy T13!

  4. 5
    Anonymous
    January 10, 2012 at 2:29 am

    I just want to say I can NOT believe there aren't more replies to this recipe!! My idea of a perfect cookie is one that is soft, almost gooey and undercooked, in the center and these are PERFECT!!!! I made these cookies about 4 days ago and they're still irresistably soft. I'm usually a pretty restrained eater, but these are dangerous for my waist line.

    Thank you so much for posting this recipe! All the recipes I've every tried from your site have turned out AMAZING!!

  5. 6
    January 29, 2012 at 11:05 am

    These are delicious, I love them.

  6. 7
    Joanie
    February 22, 2013 at 11:08 am

    Your recipes are my family’s favorites!! So delicious! So easy to follow with the photos! THANK YOU for all of the time and effort you give to your family AND to each of ours!

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