Friday, December 16, 2011

Chewy Gingersnap Cookies

I recently made these cookies for a cookie swap hosted by Tatertotsandjello.  I wish I could say it is MY recipe and it has been passed down for generations but once you taste the cookie you won't care where the recipe came from. However, I do want to give credit to my talented neighbor who was so kind to share this with me.

                      1 1/2 cups butter
                      2 cups sugar
                      2 eggs
                      1 cup molasses
                      1 teaspoon vanilla
                      4 1/2 cups flour
                      4 teaspoons baking soda
                      2 teaspoons baking powder
                      1 teaspoon salt
                      2 teaspoons cinnamon
                      1 teaspoon ground cloves
                      1 teaspoon ground ginger
1.            In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
2.            Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
3.            Shape dough into one inch balls and roll in white sugar.

Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack.




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