What’s Cookin’ Wednesday: Grandma’s Ginger Snaps (Teri)

Our grandma used to make the most heavenly ginger snaps. Now, I know a ginger snap is a kind of love it/hate it kind of a cookie. I don’t love most ginger snaps. I find them crunchy (which a cookie shouldn’t be if you ask me), dry and with too much of a bite. These are NOT that cookie. They are moist, soft and mellow. I don’t know what the secret is to the balance, but it is perfect (just ask me I ate enough of them while I was making them). There is something about Christmas that just says ginger snap to me, I make them almost every year. Let us know if you try them and if you liked them, we’d love to hear!

Grandma’s Ginger Snaps

Cream:

1 cup brown sugar

3/4 cup shortening

Add:

1 egg

4 tbsp molasses

Mix Well.

Add:

2 cups flour

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp salt

1 tsp ginger

2 tsp soda

Mix well. roll in balls the size of a walnut and roll in granulated sugar. Place on a cookie sheet, bake 10 – 15 min at 350°.

I made these and packed them in these cute little buckets with lids that I found at Big Lots for 2/$2. My daughter is in intermediate school, and she is taking them tomorrow to give to her teachers (5 plus her bus driver). It wasn’t an expensive treat, but I love baking, and unfortunately if it stays in my house, I eat it ALL.