Warm and Soft Ginger Snap Cookies
A Family Recipe
Ginger bread is a flavor that just says warmth and love. It is delicious to eat and makes the house smell like the holidays. I personally like ginger snaps better than ginger people, basically because I think they are a little softer and I love them in the morning with a cup of tea or coffee. My daughter, tried Little Debbie ginger cookies last week and loved them, so I decided I needed to make my grandmother's ginger bread for her. So with some digging I was able to find the recipe and make ginger snaps this morning for her. This recipe is simple, tastes great, and can be rolled out if you like ginger people (keep in mind cooking time will be on the lower side if they are rolled out based on thickness). My grandmother used to also dust the top of the cookie pile with confectioner's sugar if you like that, however I think they are plenty sweet with out the extra sugar so I didn't add it. Hope you give this a try and share it with your loved ones this holiday season.
Here is the recipe:
Ingredients:
¾ cup of margarine
1 cup of white sugar
1 egg
¼ cup of molasses
2 cups of all purpose flour
1 tablespoon of ground ginger
1 teaspoon of cinnamon
2 teaspoons of baking soda
½ teaspoon of salt
½ cup of white sugar – to be used for topping/cookie pressing
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt, slowly stir into the molasses mixture making a dough. Roll dough into 1 inch balls. Place cookies 2 inches apart onto cookie sheets (again I swear by my Calphalon baking sheets) that have been sprayed with cooking spray. Using a cup and the remaining sugar, press the dough balls. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 4-5 dozen cookies.
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