I love when people ask me to do some baking for them, it is an excellent excuse to bake, have a little taste then get it out of the house so I don’t eat it all! The latest request was Gingersnap Cookies. Having never made a gingersnap I was very nervous about making them to give away, it was kind of like playing darts in the dark. I had to pick a random recipe, that I thought might be good, and hope to hit the bull’s eye. As I started to look for a recipes I quickly realized there were two types of gingersnap cookies, crisp and soft. I had to put my search on hold until I found out for sure what kind they were looking for. They decided on soft. Now the hard part, trying to pick ‘the recipe’ out of millions! I searched and searched until I found ‘Gingersnap Cookies Chewy and Soft’ from Food.com. After reading Katherine’s notes and the rave reviews I knew it would be the one to try.
Photos and spacing are a little off – new version of wordpress media needs some work – sorry
Gingersnap Cookies Chewy and Soft
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup white sugar
1 cup butter
1/4 cup molasses
1/4 cup sugar, on a plate for later
1. Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
7. Bake at 350 on an ungreased cookie sheet (air-insulated type is the best)** I had one so I used it but not sure if it is absolutely necessary** for 14 minutes. Cool slightly on cookie sheet, then transfer to a cooling rack.