This recipe is posted at the request of Jen, who remembers the ones I gave her when she visited and is hankering for ones she can make herself. Here you go.
A special note: Do not, under any circumstances, use blackstrap molasses. I don't know what that stuff is, but it was on sale once and I bought it to use in this recipe. The cookies tasted ok, but they looked like little poo balls. Not what I had in mind.
GINGERSNAPS
Preheat oven to 325 degrees.
Cream together in a standing mixer:
Cool on a wire rack. Transfer to parchment paper to ice with glaze of confectioners' sugar and milk.
Preheat oven to 325 degrees.
Cream together in a standing mixer:
3/4 cups butter, room temperatureStir in:
2 cups sugar
2 well-beaten eggsCombine in a separate bowl:
1/2 cup molasses (not blackstrap)
2 teaspoons vinegar
1 tablespoon of vanilla
3 3/4 cups unbleached all-purpose flourMix dry ingredients with a wire whisk. Add to ingredients in mixer and combine until just blended. Form dough into balls and bake on greased cookie sheet or Silpat sheet about 12 minutes. Cookies should be still soft when removed from oven.
1 1/2 teaspoons baking soda
6 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon clove
Cool on a wire rack. Transfer to parchment paper to ice with glaze of confectioners' sugar and milk.
5 comments:
They look great! I know what I am baking this weekend.
Cindy Cindy Cindy! You are the best :) Thank you for setting me straight on this recipe. Because I was starting to cuss a lot. xxoo
Mmmm... I do love me a snap of ginger!
I wish I lived with you guys.
Hubby looooove ginger snaps...me not so much but with frosting? Hmmmm.....maybe!!! Thanks for the well wishes!!!
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